Sundays feast, Chicken, sausage, ribs and ABTs


 
GaryB-Alberta

GaryB-Alberta

TVWBB Member
Found some awesome beef ribs for cheap and decided to fill up the grill and make a day of it. I started with some chicken quarters legs and thighs, pulled all the meat and stored for later in the week, after eating a couple of course. Then came the ABTs, Beef ribs and Johnsonville honey garlic brats for dinner. I put some homemade rub on the ribs and only sauced half of them, playing with recipes.
For the ABTs I used cream cheese, 1 sauteed ground up honey garlic brat, habenero pre shredded cheese blend and maple bacon to wrap it all up and a sprinkle of rub. My favorite ones yet. Do you all prefer your beef ribs as a rack or cut up into single bones?



Saw another rack when I went to get jalepenos and couldn't resist.










Sweet and spicy, thick and sticky this is my favorite sauce out there.
 
Looks like a great cook to me. I've never seperated the ribs prior to the cook. But it appears it can be done most successfully
 
Thanks guys. Quite a few local butchers have them pre-cut, it seems its more rare to find a full rack. I do like the extra bark of doing them in smaller sections.
 
That's a boat load of goodness you got there! Never tried beef ribs as singles, how does it affect the cooking time?
 
Singles work well and it does seem to speed up the cooking time. Half of the places I go to seem to have the beef ribs pre cut into "fingers" as they call them. I am going for full racks next weekend just to see the difference. Thanks for all the comments everyone, weeks of research on this forum is the only reason I can make any of this! Thanks again.
 
All look good to me! Chicken looks awesome. Nice crispy colored skin. That reddish comes from smoking wood or ? I cooked beef ribs all in one.
 
cherry wood and bbq sauce leading to any color on the chicken Im sure. Got the skin nice and crispy I cooked it before anything else .
 
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