Frank H
TVWBB Gold Member
Had a few racks of ribs left in the freezer after the dying refrigerator fiasco of a few weeks ago.
i have decided that there is no chance that the meat is actually spoiled (and when I opened them they smelled perfect). But they have been thawed and refrozen too many times for my liking so I am cooking them for home consumption only. When I finally do my rib-a-palooza , I will buy all new fresh baby backs.
anywho....here they are. They were cheap cuz they were "previously frozen"
The usual treatment:slathered with frenchys yellow and dusted with my standard rub.
left the ribs to get happy and lit the fire....or as my brother in Texas calls it...."the far."
far's gettin hot , ready to throw on the ribs , had to bend em a little to squeeze them in.
As of this time , they've been on roughly 2 hours and I foiled them....I plan on leaving them in the foil about 90 minutes and then I will evaluate and update this thread with some new pix.
well , I sauced these up and threw them back on for a few....they were done In about 4 hours.....
.
i have decided that there is no chance that the meat is actually spoiled (and when I opened them they smelled perfect). But they have been thawed and refrozen too many times for my liking so I am cooking them for home consumption only. When I finally do my rib-a-palooza , I will buy all new fresh baby backs.
anywho....here they are. They were cheap cuz they were "previously frozen"
The usual treatment:slathered with frenchys yellow and dusted with my standard rub.
left the ribs to get happy and lit the fire....or as my brother in Texas calls it...."the far."
far's gettin hot , ready to throw on the ribs , had to bend em a little to squeeze them in.
As of this time , they've been on roughly 2 hours and I foiled them....I plan on leaving them in the foil about 90 minutes and then I will evaluate and update this thread with some new pix.
well , I sauced these up and threw them back on for a few....they were done In about 4 hours.....
.
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