Couple of weeknight rib dinners

Last week I'd picked up 2 racks of loin back ribs at the store so I fixed them for dinner Wednesday and Thursday. It was sheer coincidence that my wife was working and I had to eat them all myself.

They were decently meaty and had already been peeled.


When I was in Greensburg, Indiana at the end of August Jhumpert and I checked out the butcher shop across the street from Pork-N-More, and I bought a jar of rub and a bottle of steak sauce.


I believe it took about 90 minutes for the ribs to go from raw to done. I used briquettes with a little oak and apple for smoke.


The ribs came out pretty good but I found the rub to be just a little to sweet for my liking, so I gave it to my boss since he coats his ribs in brown sugar. A not-so-sweet sauce did help, though.


The next night I reached into Steven's rib book for the Memphis Dry Rub Ribs recipe. The ribs aren't rubbed or seasoned prior to grilling but are instead occasionally basted with a mop sauce made from the rub.


After cutting the individual ribs are given a final splash of mop sauce before being coated with the rub. This was a pretty messy operation and I made sure to clean up the kitchen before my wife got home.


They turned out really good and had a lot of flavor, although when I reheated some for lunch the next day the flavor was muted a little bit because the mop sauce had "gone away". Even though I don't sauce and only occasionally mop my ribs, this approach was a nice change of pace from dry ribs where the rub is applied prior to cooking.

Brad

Great looking ribs Brad!
But that’s way too many ribs for one person

Those ribs are pretty! Great smoke ring!

Really Brad, you're eating quite well.

beercuer wrote:

Really Brad, you're eating quite well.

+1