Mike Coffman
TVWBB Olympian
Picked up some bone-in CSRs this afternoon. Coated them with EEOO
and sprinkled with Penzeys Barbecue of the Americas.
On to the grill with some green apple chunks.
Veggies were marinated in Mr. Yoshidas for about 2 hours
and seasoned with Ruth Ann’s Muskego Ave Chicken and Fish seasoning.
We were in Jacksonville this weekend and stopped by Penzeys
and this was free since I had a coupon from my catalog.
If you ever get a chance to go to a Penzeys store,
then I recommend that you do. They have a fantastic variety and
extremely helpful personnel.
Veggies on the grill with the CSRs.
CSRs were brushed with Jack’s Old South Tangy Sweet Rib Sauce
and then removed, along with the veggies from the grill.
Here’s your plate!
Everything was delicious! Ribs were very flavorful;
the veggies had a unique taste, which is not a bad thing,
from the Mr. Yoshidas and the Muskego Ave rub.
Crashers were seasoned with Penzeys Tuscan Sunset which added
a real nice flavor to them. Next time I will marinate the ribs
for a few hours before putting them on the grill.
Since we got back around 2:30 PM today from our weekend getaway
to Jacksonville, didn’t have the time and still get them cooked tonight.
They weren’t bad, just could have been a bit tenderer for my taste.
Thanks for looking!
and sprinkled with Penzeys Barbecue of the Americas.
On to the grill with some green apple chunks.
Veggies were marinated in Mr. Yoshidas for about 2 hours
and seasoned with Ruth Ann’s Muskego Ave Chicken and Fish seasoning.
We were in Jacksonville this weekend and stopped by Penzeys
and this was free since I had a coupon from my catalog.
If you ever get a chance to go to a Penzeys store,
then I recommend that you do. They have a fantastic variety and
extremely helpful personnel.
Veggies on the grill with the CSRs.
CSRs were brushed with Jack’s Old South Tangy Sweet Rib Sauce
and then removed, along with the veggies from the grill.
Here’s your plate!
Everything was delicious! Ribs were very flavorful;
the veggies had a unique taste, which is not a bad thing,
from the Mr. Yoshidas and the Muskego Ave rub.
Crashers were seasoned with Penzeys Tuscan Sunset which added
a real nice flavor to them. Next time I will marinate the ribs
for a few hours before putting them on the grill.
Since we got back around 2:30 PM today from our weekend getaway
to Jacksonville, didn’t have the time and still get them cooked tonight.
They weren’t bad, just could have been a bit tenderer for my taste.
Thanks for looking!
