D
Dimitri
Guest
This fathers day we as usual had a herd of kids (women),
boyfriends, SIL'S and grandkids over.
I was instructed to kick back and do nothing. (nice day)
# 3 daughter arrived with the current and many foil pouches
# containing
cooked babyback ribs.
I was allowed to light the grill (gas) and that was it. The
ribs were sauced warmed and glazed nicely. So I asked.
The answer was, "I have a friend who owns a sports bar in
North Carolina and he sent me some of his rub, with the
house red sauce and instructions"
I asked further.
The 12 racks were rubbed and allowed to sit in the fridge
for 2 days.
The 12 racks were then put onto cookie sheets with about 1/4
inch of white vinegar covered with foil and put into a 225
degree oven for 3 to 4 hours until tender.
You know the rest - glazed over a slow grill and served.
Although there is a time and a place for the grill, smoker
and indirect Q.
IMHO this was very acceptable for a large crowd.
Dimitri
boyfriends, SIL'S and grandkids over.
I was instructed to kick back and do nothing. (nice day)
# 3 daughter arrived with the current and many foil pouches
# containing
cooked babyback ribs.
I was allowed to light the grill (gas) and that was it. The
ribs were sauced warmed and glazed nicely. So I asked.
The answer was, "I have a friend who owns a sports bar in
North Carolina and he sent me some of his rub, with the
house red sauce and instructions"
I asked further.
The 12 racks were rubbed and allowed to sit in the fridge
for 2 days.
The 12 racks were then put onto cookie sheets with about 1/4
inch of white vinegar covered with foil and put into a 225
degree oven for 3 to 4 hours until tender.
You know the rest - glazed over a slow grill and served.
Although there is a time and a place for the grill, smoker
and indirect Q.
IMHO this was very acceptable for a large crowd.
Dimitri
