Ribs a New Way


Bill Schultz

TVWBB Hall of Fame
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 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.

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


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

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