Food/recipe/restuarant Thread

[RUCRAYZE]

Good morning Sausage and eggs??

 

[LockMD]

do you marinate or put any sort of rub on your ribs prior to putting them on the grill

Yeah the Mrs. drowned them in some kinda BBQ mixture over night.

 

[JEBar]

I agree! To me it reads, don't forget the side salad with your slab of baby backs...with bacon bits!

personally, I like baby back ribs but we seldom buy them anymore .... one usually ends up paying for more bones and gristle than edible meat .... for the last few years we've been buying large pork loins from Sam's (last one cost $1.89 a pound) .... we get them home were we divide, vacuum pack, and freeze them for future use .... the pork loins have very little fat and no bone

 

[NSTG8R]

Yeah the Mrs. drowned them in some kinda BBQ mixture over night.

If you get a chance (and they sell it in CA) try this stuff. It's my new favorite! Great on chicken too.

 

[NSTG8R]

personally, I like baby back ribs but we seldom buy them anymore .... one usually ends up paying for more bones and gristle than edible meat .... for the last few years we've been buying large pork loins from Sam's (last one cost $1.89 a pound) .... we get them home were we divide, vacuum pack, and freeze them for future use .... the pork loins have very little fat and no bone

True on the baby backs. And so far this year we've been sticking to the pork spare ribs. Way cheaper, and just as good if done right. And the pork loins are awesome too as long as you don't overcook them.

I can't find where the smoker talk started, but I left out the most important part about prepping the ribs. Always, always, always remove the membrane from the inside if you want any chance of them being fall off the bone tender. Easy to do if you peel it off under running water.

 

[CompTrex]

Ok girls, let's get back to discussing CARS!!

 

[CompTrex]

Never mind, I guess this is a food thread.

Carry on...

[edit]
But if this turn into Pinetrist, I'm outta here!

 

[NSTG8R]

Ok girls, let's get back to discussing CARS!!

Okay...I wonder what his time is in the 1/4 (beef)?

 

[LockMD]

personally, I like baby back ribs but we seldom buy them anymore .... one usually ends up paying for more bones and gristle than edible meat .... for the last few years we've been buying large pork loins from Sam's (last one cost $1.89 a pound) .... we get them home were we divide, vacuum pack, and freeze them for future use .... the pork loins have very little fat and no bone

We got 10lbs for 40 bucks at Costco St. Louis cut pork ribs, yummy!

 

[LockMD]

Always, always, always remove the membrane from the inside if you want any chance of them being fall off the bone tender. Easy to do if you peel it off under running water.

I kept reading that and everyone kept saying awe you don't have to do that, HA! I have one rack left and WILL DO it on those and thanks for the tip on the Pecan Rub too.