Irish Butter HdP Spares

[Jim Lampe]

one rack of Farmland pork spare ribs with Kerrygold Irish Butter smeared all over it...
Then seasoned with salt & pepper then Herbes de Provence.
(first photo after 1 hour at 265ºF. Melted Irish butter was brushed (mopped) on every hour afterward)

more melted butter drizzled on the ribs again after 3 hours....

finally removed from the WSCG after 5 hours

probably should have removed them sooner (I know I should have) but they were still tender and delicious
Served with green beans and garlic buttered mashed sweet potatoes...

Thank you for stoppin' by!

 

[Timothy F. Lewis]

Another winner Jim!

 

[Rich Dahl]

Outstanding Jim, that's a new one to me. Will have to give that a try.

 

[CLasko]

Looks great! Thanks for sharing. I need to give that Penzy's a try.

 

[Cliff Bartlett]

Looks like your gearing up for St. Patty's Day Jim. Those ribs sound and look fabulous. Love the sides also, particularly those garlic mashed sweet potatoes.

 

[Dustin Dorsey]

That looks outstanding!

 

[J Grotz]

Wow, Jim! That's a flavor profile I never would have thought of. Definitely try that next time I make ribs.

 

[Timothy F. Lewis]

I use Herbes de Provence a LOT, it’s such a lovely flavor for pretty much anything! I use it quite a bit on pork tenderloins, spray with EVOO (I use a misto) then roll with the Herbes. Delightful and ready for the grill in minutes!
The kerrygold is a fine addition!

 

[Jim Lampe]

Thanks for all the kind comments!

 

[Barb D]

Jim, outstanding and you can send a plate this way. Will have to try the Irish butter for sure.

 

[Bob Bass]

Excellent Jim !
Question... Noticed the "WIS. GRADE A" on the label. Neither the Kerrygold website nor the packages of Kerrygold butter in our refrigerator have that particular labeling. Is it a Wisconsin law, etc ?

 

[ChuckO]

Really nice, beautiful smoke ring. Garlic Mashed sweet tatters, now that sounds like a must do

 

[Jim Lampe]

Excellent Jim !
Question... Noticed the "WIS. GRADE A" on the label. Neither the Kerrygold website nor the packages of Kerrygold butter in our refrigerator have that particular labeling. Is it a Wisconsin law, etc ?

Actually.... it IS a Wisconsin law, Bob... try this link about the Kerrygold dilemma: https://onmilwaukee.com/buzz/articles/wisconsin-butter-laws.html

Wisconsin's 1953 law bans the sale of butter that hasn't been graded by the state or the federal government. The grading, however, relies on taste factors including acid, aged, bitter, coarse, cooked, culture, feed, flat, malty, musty, neutralizer, old cream, scorched, smothered, storage, utensil, weed and whey.

 

[Bob Bass]

Any chance of someone like me getting on that butter grading board