Thin *** spares...

[Wolgast]

Was looking forward to this cook. But the spares i got from the supermarket was really thin. And to boot my grill decided to cook @ 300f.(max choked)

A well here we go:

A sticker on the rib pack - Says : Are you the best behind a grill...Join us in the Swedish Master grilling contest.(might look into that)


Dident trim these at all...Half with a simple salt/pepper rub..Other half with "three little pigs" rub


After 2h


Now i started to baste em with a garlic butter every 20 min(3 bastes and they were done) Never done this garlic butter thing before but it seemed like a bright idea.


They were tender and pretty juicy. But the flavours was not there. prolly has something to do with my butter wash.


Served with a greek cheese/baby leafes/Balsamic redutction.


I cant feel the Mojo anymore. My last few rib cooks have been bad. Wont do the garlic butter thingy again thats 4 sure. But i guess i cant blame just that. I need to step it up i guess. And next kettle/rib cook i will use the "snake" method. And aim for a 250f temp.

Anyways...Thanks for your time ppl!

 

[Tony R]

They look good... But from my experience we are our own worst critic..just have fun and bbq.

 

[Mike Coffman]

Those are some great looking ribs Daniel!
I have to agree with Tony, we are our own worst critic!
As long as everyone is happy with the food, than I am
Happy, Happy, Happy! (can you tell I like Duck Dynasty? )

 

[NeilH]

Those are beauties. Perfect.

 

[Kurt]

Looks gad to me

 

[Mike Cosgrove]

It looks good, and I've gone to the snake method myself, its the only way I do ribs now.

 

[Paul Kastner]

When I looked at the pics. I thought there were beef ribs that way the bone showed. I think you made a slik purse out of a sows ears. Nice job.

 

[Tim McCann]

Looks good.

 

[Jim Lampe]

TRANSLATION: are you best at the barbeque? DANIEL ANSWERS: YES, I AM!
TRANSLATION: animal for you to grill & BBQ to impress people. DANIEL AGAIN ANSWERS: NOSEHIT!

best at the Grill/Barbeque? YES! Without doubt!

able to impress folks with plated cooked foods? ABSOLUTELY!!! This Was Too Easy, What's Next!!

EXCELLENT THIN *** SPARES MY FRIEND! EXCELLENT!

 

[Marcus Harrell]

I truely am my worst critic! They look awesome to me! Which side was the best? S&P or Three little pigs?

 

[Gary H. NJ]

Nothing wrong with just good food done right. Looks delicious from here Daniel!

 

[Bob Mann]

They look really good!

 

[Rolf Jacobsen]

i understand EXACTLY about the garlic butter baste. PLEASE don't ask me how i know this. Truth be told, yours look a heck of a lot better than mine did..............

 

[Brian Dahl]

Ar du bast? hell ya! I would be more than happy to serve them bad boys up. Nice lookin' ribs, Daniel. (sorry, I couldn't figure out how to enter umlauts)

 

[Morgan C.]

Nice ribs Daniel...those ribs and salad look awesome! You always make it look super easy!!

Nice cooking Daniel!

 

[Wolgast]

Well thanks! But a bland rib is a bland rib.

Mike: Add me to that list "I sting like a butterfly and punch like a flea" ...Uncle Si

Marcus : I wish i could taste a differens,Both sides BLAND.

Thanks for your time and the comments.

 

[Bob Correll]

The butter/garlic baste sounds great to me!
hit the ribs with seasoning after the basting?
maybe on steaks it will be better.

Everything looks super delish Daniel!
Need to source a new meat supplier maybe?

 

[Brad Olson]

The butter/garlic baste sounds great to me!
hit the ribs with seasoning after the basting?

Or maybe add the rub directly to the garlic butter? It's difficult to imagine garlic and butter making something worse and not better!

 

[Eric Aarseth]

Wolstad, what is the grill grate that you are cooking on? Is that an add-on to a Weber? I've seem them before and would really like to outfit my kettle with the same.

The ribs look great, sorry they were not up to par for you.

 

[Chris Lynch]

looks good enough! sorry they didn't turn out as good as you hopped. If it makes you feel any better I once made Hot Pepper Pasta and put Hot Sauce on it. Horrible.