OT - I Bow Down To The Grill Master!

[dmullen]

Fred instructed me on the way to properly smoke ribs and I got to tell ya they were the best I have ever eaten...no lie! Absolutely fantastic! He is the king of the grill in my book. And he is also a pretty cool dude on top of that! Thanks my friend.

Hope everyone is having a safe and crazy fun weekend!

 

[alba22]

And the recipe is?

 

[Big Poppa]

HOpe you and wendy have your seat belts on!

 

[Axilla]

Wait a second - smoke ribs ?!?!? DON'T !

I could use some "spare-ribs" as I just broke seven of them on my right side in a motorcycle accident 2 weeks ago and have quite a hard time recovering...

...cannot even drive my car to rehearsal space or properly play at home.

Have some pity - don't smoke the ribs - send them to me instead - I can use the spares !!!

Cheers from (shattered) Axilla

 

[glockaxis]

BP, what's on the menu for Memorial Day?

 

[RobW]

Here's an outstanding rib recipe from Steven Raichlen that's easy, and whether or not you've ever done ribs before it will blow you away!
If you've never done ribs before (at all or correctly) it will give you the basic knowledge to make really great ribs every time. Plus the Lemon Brown Sugar BBQ sauce is unbelievable, and goes with just about anything grilled:

First Timer’s Ribs

Here's the Techniques and Recipes page:

Featured Recipes & Techniques

For me, I'm firing up two Tri-Tips for Memorial Day!

 

[Sweat]

Fred instructed me on the way to properly smoke ribs and I got to tell ya they were the best I have ever eaten...no lie! Absolutely fantastic! He is the king of the grill in my book. And he is also a pretty cool dude on top of that! Thanks my friend.

Hope everyone is having a safe and crazy fun weekend!

Don,

you going to share the ribs?

Need to hit Fred up for some BBQ tips.

 

[fsmith]

Don, thanks... I'm glad to hear that Wendy loved them.

The rub isn't anything special, there are recipes all over the web that are basically the same. I think how you cook them is what makes the difference. It's a lot of trouble but I think they're worth it. That and my new smoker/grill the Big Green Egg...

BP I had 20lbs of pork shoulder that I started on Friday night around 10 and didn't take it off until 3:30 on Saturday afternoon, but that's all spoken for. I'm sending it with my son to the beach for him and his friends for Senior week. I figure they should at least have one or two decent meals that week.

I did a quick turn around took the shoulder off to rest for a couple of hours before pulling and then did steaks on Saturday night. I did the "T-Rex" searing method. I fired up the grill to about 700 degrees and then dropped the steaks, 1-1/2" ribeyes on for 90 seconds a side. Took them off and let them rest for about 20 minutes while I brought the temp back down to 400 degrees and then finished them off at about 4 minutes a side. Perfect medium rare steaks. Kim loved them.

It's a shame that a guy from Philly beat me to the punch with my two favorite hobbies... His name is Fred and he owns Fred's Guitars and BBQ... I buy a lot of my BBQ supplies from him for my Big Green Egg.

 

[Big Poppa]

no worries fred.......There are so many ways to coo0k ribs but the one I never use is the par boil....Jimmy Schmidt (james beard winning chef and cooking pal....owns Rattlesnake at teh classic club here Glock) makes a rub that has about 20 thins in it he really coats the ribs and then puts them in foil in the over for about two hours at low heat and then finishes them on the grill bastes right before serving

 

[TNT]

Now I'm hungry, and I can't eat until I'm done practicing!!!