Frank C. in NY
TVWBB Member
I built up my courage and finally took the plunge with a longer cook. I got a chance to go to my local restaurant depot with a friend who has a card to get in. I was in heaven. There was so much good food waiting to be prepared. When we pulled up there was vehicles from at least four different restaurants parked outside shopping with me.
I ended up in the pork isle and found the ribs. I picked a decent looking pack of what I thought to be two rib sections. I also picked up a few of the 2/20 pound packs of KBB for 13.99. Not bad, right?
After much research I decided on two different rubs to try. I made the Meatheads Rib rub for one section and the Texas Sugarless rub for the other. I started my prep, cut open the rib bag and what do I find? Three sections of ribs!! Nice bonus. So, two ribs got the Meatheads rub, the last got the Texas rub.
Once everything was prepared the wife gave me the look and stated how she didn't like ribs and wanted chicken. I pulled a few breasts out and cooked them up on the gasser for the wife and my sister.
See below for pics.
Reviews: Everyone loved them. My father was in heaven. I gave everyone a brief description of each rub recipe used and gave a quick tutorial about how ribs should not be fall off the bone. A lot of what we get here in NY is fall off the bone. Again, overall everyone really liked them. The main difference between the two was leaving the Meathead ones dry only and the Texas ones got glazed before serving. We are mostly used to the "wet"ones as we started calling them, the dry were good, but by the end of the meal we were adding sauce to them also. The Meatheads rub had crushed Rosemary in it and was a distinct taste. I'm not sure if when I use up the rub I will use it again. It really gave the meat a taste I associate with chicken instead of a red meat.
Not to shabby there with calibration!!
Chicken for the wife unit.
Meatheads Rub
Texas Sugarless Rub
Meatheads
Texas Sugarless
No plated pic, it was just to blurry.
I ended up in the pork isle and found the ribs. I picked a decent looking pack of what I thought to be two rib sections. I also picked up a few of the 2/20 pound packs of KBB for 13.99. Not bad, right?
After much research I decided on two different rubs to try. I made the Meatheads Rib rub for one section and the Texas Sugarless rub for the other. I started my prep, cut open the rib bag and what do I find? Three sections of ribs!! Nice bonus. So, two ribs got the Meatheads rub, the last got the Texas rub.
Once everything was prepared the wife gave me the look and stated how she didn't like ribs and wanted chicken. I pulled a few breasts out and cooked them up on the gasser for the wife and my sister.
See below for pics.
Reviews: Everyone loved them. My father was in heaven. I gave everyone a brief description of each rub recipe used and gave a quick tutorial about how ribs should not be fall off the bone. A lot of what we get here in NY is fall off the bone. Again, overall everyone really liked them. The main difference between the two was leaving the Meathead ones dry only and the Texas ones got glazed before serving. We are mostly used to the "wet"ones as we started calling them, the dry were good, but by the end of the meal we were adding sauce to them also. The Meatheads rub had crushed Rosemary in it and was a distinct taste. I'm not sure if when I use up the rub I will use it again. It really gave the meat a taste I associate with chicken instead of a red meat.
Not to shabby there with calibration!!
Chicken for the wife unit.
Meatheads Rub
Texas Sugarless Rub
Meatheads
Texas Sugarless
No plated pic, it was just to blurry.
