Search results

I am going to do a standing rib roast this weekend (my local safeway has them on sale for 3.99 a pound!!). I was wondering what most do about triming fat. I have only done rib roasts in the oven in the past and I frenched them, but left a good amount of the outer fat layer. This time I plan...

I started using lump charcoal 2 years ago. First, I used cowboy lump. I liked cowboy and I never had a problem with it, although i never really liked burning pieces of hardwood flooring. After reading about cowboy on this site and the nakedwiz site, I switched to RO lump about 6 months ago...

I have one left over st louis trimmed spare rib rack from a recent cook -- I couldn't fit that last rack on the barbeque. I want to cook it this weekend, but I don't want to do another 6 hour cook for just 2 people. I saw a recipe for asian style ribs in which the rack was cut into...

I need a rib rack, and i am looking for suggestions. I want a rib rack with good capacity-- probably for at least 5 racks and it needs to be able to accomodate spare ribs. I will be using it with a 26 3/4 inch kettle grill. Anybody have some ideas?