Cliff Bartlett
R.I.P. 5/17/2021
Ribs sounded good for Monday's dinner so I picked up some St. Louis Style Spare Ribs. The sides were grill roasted gold potatoes and shallots and some green beans to round things out. Here goes. My last couple of rib cooks have been dry rubbed ribs. Decided to change things up and go with something saucier.... but not yet. Prepped the rack and rubbed it down with Simply Marvelous Cherry Rub.
Let them roll for about three hours at 225. Here's how they looked at that point.
At that point I sauced the rack with an ancho cherry sauce that I make, applied a little more rub, dabbed on some clover honey and added some brown sugar. Put the foiled rack on for another 2 hours.
Got to work on the sides while the ribs finished up. I'd grilled the shallots for around 20 minutes
Then added the gold potatoes and let it go another 30 minutes.
I mentioned green beans earlier so full disclosure here. I boiled them on the stove and while that was happening I sauteed some onion and bacon to add to the beans before serving.
Pulled rack from foil and had planned to let them go another hour unwrapped, but they were just about done so applied more sauce and resumed cook for 30 minutes.
Sliced up the rack after a brief rest. Got my non-existent smoke ring that I seem to specialize in.
Plated it all up!
These were some of the best ribs I've done. Potatoes and beans worked well too. I had a really fun time with this cook. Not many leftovers either. Thanks for looking everyone!
Let them roll for about three hours at 225. Here's how they looked at that point.
At that point I sauced the rack with an ancho cherry sauce that I make, applied a little more rub, dabbed on some clover honey and added some brown sugar. Put the foiled rack on for another 2 hours.
Got to work on the sides while the ribs finished up. I'd grilled the shallots for around 20 minutes
Then added the gold potatoes and let it go another 30 minutes.
I mentioned green beans earlier so full disclosure here. I boiled them on the stove and while that was happening I sauteed some onion and bacon to add to the beans before serving.
Pulled rack from foil and had planned to let them go another hour unwrapped, but they were just about done so applied more sauce and resumed cook for 30 minutes.
Sliced up the rack after a brief rest. Got my non-existent smoke ring that I seem to specialize in.
Plated it all up!
These were some of the best ribs I've done. Potatoes and beans worked well too. I had a really fun time with this cook. Not many leftovers either. Thanks for looking everyone!