Steve P. (Timmee)
TVWBB Member
So, I just made up some spare ribs Wednesday, and I tried a few things differently from my previous attempt. For the first time, I trimmed the ribs St Louis style, I applied yellow mustard to help the rub stick to the ribs better, and I used Stubbs barbecue sauce instead of the Jack Daniels barbecue sauce I'd previously used.
Overall, things went well (with the exception of the ribs being a little overdone), and I think this is the method I'll be using the next time.
Anyways, enough talk, here's the pics (what we're all here for
).
On the grill, before I put the temp probe into the meat:
2 hours in:
Just off the grill (it was pouring out when I took them off):
Plated, with corn and mashed potatoes:
A closeup of one of the ribs:
As always, comments and/or suggestions are welcome.
Overall, things went well (with the exception of the ribs being a little overdone), and I think this is the method I'll be using the next time.
Anyways, enough talk, here's the pics (what we're all here for
![icon_smile.gif](http://tvwbb.infopop.cc/groupee_common/emoticons/icon_smile.gif)
On the grill, before I put the temp probe into the meat:
![scaled.php](http://desmond.imageshack.us/Himg171/scaled.php?server=171&filename=20120606132318587.jpg&res=landing)
2 hours in:
![scaled.php](http://desmond.imageshack.us/Himg16/scaled.php?server=16&filename=20120606152616363.jpg&res=landing)
Just off the grill (it was pouring out when I took them off):
![scaled.php](http://desmond.imageshack.us/Himg40/scaled.php?server=40&filename=20120606164344978.jpg&res=landing)
Plated, with corn and mashed potatoes:
![scaled.php](http://desmond.imageshack.us/Himg717/scaled.php?server=717&filename=20120606172835732.jpg&res=landing)
A closeup of one of the ribs:
![scaled.php](http://desmond.imageshack.us/Himg40/scaled.php?server=40&filename=20120606172849678.jpg&res=landing)
As always, comments and/or suggestions are welcome.