weekly ribs


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
nearly every weekend I cook ribs, last Sunday was no different
STL spares seasoned with Penzey's BBQ3000 and Galena Street

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on the WSM with the chopped off pieces

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while those were cookin', the neighbor kids went cruisin'

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after 3 ½ hours, I foiled the ribs with 'bout a cup of spiced rhum

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removed the foil after 'bout 90 minutes

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brushed them with a bad homemade BBQ sauce (I burned the recipe)

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but the ribs were good enough to eet up, and we did.

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Thanks for stoppin' by!
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Dont know if i ever told you this James...But i bought a grill a 5 years ago. Found this forum and i was freaking stunned by the "American" way of cooking.(lampes way) I signed upp...And lerned ALOT!(thanks to 1000 diff members on this board) I was blown away by you posts cous you added a bit of yourself(pics of your yard/home and what not) And then i got to know you a bit more...And frankly you are a FANTASTIC Person. I bow to you Sir! Respect! One Love - Me


EDIT - *ohh food looks decent* :cool:
 
Last edited:
Wolgast said:
Dont know if i ever told you this James...But i bought a grill a 5 years ago. Found this forum and i was freaking stunned by the "American" way of cooking.(lampes way) I signed upp...And lerned ALOT!(thanks to 1000 diff members on this board) I was blown away by you posts cous you added a bit of yourself(pics of your yard/home and what not) And then i got to know you a bit more...And frankly you are a FANTASTIC Person. I bow to you Sir! Respect! One Love - Me


EDIT - *ohh food looks decent* :cool:
Click to expand...

You speak of my soul Dan. I agree with everything you said. Respect Jim, for all you have done for this site and for me too. Thank you, I drank white wine and I stand by everything I said.
 
Ribs look very meaty and delicious. I tried the BBQ3000 and loved it, I just ordered the 3001 and can't wait to give it a try.
 
I also like Daniel and Mildo took a ton of my cooking inspiration from looking at Jim's posts on here when I first started getting serious about cooking on my Webers.
 
Looks great as always Jim. I never thought about mixing the two rubs. I take it they play well together. As always.....I'm learning.

Thanks!
 
amazing looking ribs! I just love the fact you do weekly ribs - That is some seriously good living~ Hats off to the Master! And I'll add a shout out too, for all you do here at the site and inspiration you bring to the masses - Thanks JIM -
 
Jim, you are a grilling machine. Those ribs and that plate look fantastic. Did you really foil with spiced rum or was that a play on words, "rhum".
 
Great looking ribs , jim. The taters and carrots look nice too. I'm sober as a judge right now , and I have to admit you seem like a pretty good egg. Don't go gettin all misty now. ;)
 
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