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Comments
Sweet, I'll be looking forward to it.
You and I might not agree on breakfast for dinner, but I could get ahold of some of that Brisket Mac and cheese.
can I pull these ribs off the grill?
Over done
We’re in different mindsets when it comes to breakfast, but I agree I thought the brisket Mac and cheese was a legit idea. Saw some at my butcher shop and wanted to put my spin on it. Maybe add some bread crumbs to it.
I couldn’t believe the wife and our TN fans who came over for the game said no.
Nah, Just tenderized.
No smoking. No green egg. Just grillin'. Have gotten good at it, I must say. Short version: mostly indirect heat.
I take St Louis ribs from Costco that have been pre-seasoned. Note: Gives a head start without causing any problem. Start with unseasoned ribs if you want. Free country.
Apply my rub (see below) or yours. Cut into two rib sections. Let set/marinate chilled for 1-3 hours - not a lotta difference.
Heat grill to 400. I have a 3 burner Weber Spirit. Lower the settings a skosh, then place ribs rib-down for about 10-12 minutes to brown. Flip on the other side for another 5-8 minutes. I use Canola spray, and spritz them after I flip.
Turn off center burner, and place ribs over it. Lower other burners a bit - should get you 275-300 with the lid closed. Check after about 40 minutes. Flip, "just in case". Close and check in another 20 minutes.
Result is a very flavorful, juicy rib with a nice appearance, and a little bark; and I've even had a "ring". I impressed myself. There is no bragging in grill craft. If you state it, it must be so. Grillers' code.
Rub. This is variable based on my mood. Sometimes more elaborate than at other times. Dust/spread etc. with:
sweet Paprika (Hungarian), Cumin, dried Mustard, a little Tumeric (mostly for health reasons, but adds color), black Pepper; herbs vary, but usually one or more: Italian, a little Oregano, Thyme, Cilantro. I spray it with Canola oil spray. Cut in 2 ribs pieces. And wrap the platter(s) of cut ribs in aluminum foil and chill.
What I do not use: Onion, garlic, red pepper, salt (although I might dust with a salt-free [potassium chloride] Greek seasoning, like Cavender's - but not usually). I've only recently started adding black Pepper as I felt it would burn. You can add these once the ribs are off the heat. (Black pepper aids the medicinal benefit of tumeric.)
https://greekseasoning.com/
Those are riblets now
Ribs are good cooked just about any way, any seasonings, just DON"T boil, crockpot, or instapot them!
But....
Pork and sauerkraut with ribs = pork in a crockpot, is a treat to some.