Ribs a New Way

[Bill Schultz]

At least for me, #3 Leaves tomorrow for his last semester at College and requested Ribs. While watching one of the food shows last week they did a Barbecue restaurant that was famous for their Ribs. I saw the fellow who runs it say they don't pull the membrane off when they cook it at the restaurant or at competitions as the membrane protects the meat and keeps it juicy as it cooks. Then at the end I saw him take the cooked rib and grab the membrane with his fingers and it pulled right off.
Tried it today and it works sweet, the ribs were delicious.
Anyhow excess fat removed, and rubbed with Worcestershire first and then Covered with Rufus Teauge

Making our favorite, Gourmet Cole Slaw as a side, followed this recipe with some variations as I had no green bell peppers and cheated using pre cut packages

Also made Corn on the cob, rubbed with melted butter, some ground Cumin, Kosher and fresh ground, and light dusting of garlic powder, in foil

After the bark set ribs brushed with some thinned Lamberts Sweet Sauce of Mine and into foil for and an hour and a half, cooking temp was 275 and some Oak Chunks in the Stubbs

Last half hour or so out of the foil and brushed with the Lamberts

Corn done on the Genny

The aforementioned membrane popping right off

 

[Bill Schultz]

Ribs came out real nice and juicy

Sending him back to school happy

 

[Ken Bush]

That looks fantasic

 

[Jim Lampe]

OUTSTANDING Looking Spares Bill!
Absolutely BEAUTIFUL! Nice Cookin'!!

 

[Michael C.]

Wow!!! Nice job on those ribs!! I'll have to try ribs that soon!!!

 

[Todd NC]

Wow. Nothing else to say. That's an awesome meal.

 

[JRAiona]

Those look amazing Bill.

 

[JeffG]

Bill i like the idea of don't pull the membrane off it makes sense.
Beautiful cook my friend and your son is off to college with many cooking skills acquired from you.
I also love cole slaw and your pic was troubling me, so i looked it up for others to use, no disrespect Sir.

Ingredients
Sweet Vinaigrette:
1 cup olive oil
1/2 cup red wine vinegar
3 ounces granulated sugar
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon chopped shallots
1/2 teaspoon lemon juice
1/2 head green cabbage, julienned
1/4 head red cabbage, julienned
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 yellow bell pepper, julienned
1 carrot, peeled and julienned
1 green onion, green part only cut in 1-inch lengths
1 teaspoon dry oregano
Salt and pepper
Directions
Whisk all vinaigrette ingredients in a bowl. Mix all vegetables in a bowl. Pour the vinaigrette over the vegetables, toss and chill until ready to serve.

Ill be trying this slaw recipe this weekend.

 

[Cliff Bartlett]

Great looking ribs and sides. Very informative post. Thanks for sharing that recipe!

 

[Bill Schultz]

You will love it Jeff, thanks for re-doing the recipe I was being lazy

 

[John Solak]

Fantastic looking spares and cole slaw recipe sounds really good too!!!

 

[Dave S]

Nicely done Bill, Ribs are perfect as well as the rest of the meal

 

[Rich Dahl]

Really nailed that one Bill, looks perfect and thanks for sharing!

 

[Frank H]

I will add my voice to the chorus. gorgeous meal all around and nice pictures. #3 is a lucky kid.
(good luck at school, kiddo.)

 

[Tim McCann]

Great send off meal Bill!

 

[Robert T]

Bill your plate is so pretty! I can only imagine how it tasted. The boss says we are going to make your slaw recipe soon. Can't wait! Great job!

 

[Robert-R]

Gotta try that new trick with the spares.
Ribs & sides look fantastic.

 

[John Sp]

Wow Bill - that looks like Rib Nirvana to me. Those are perfect. I think I will try that membrane post processing technique the next time I do a batch of BBs. Your son should have the fuel he needs to cross the finish line after that one...

Regards,

John

 

[Enrico Brandizzi]

Wow, those bones look delicious. Really delicious!

 

[TonyUK]

Bill, do you work for a photgraphic agency specialising in front covers of food magazines?

Ribs & sides look..........Fantastic!!!!