Yeah i would have grilled or broiled them after the 2 hours but there were melt downs happening and kids that needed to eat before naps.
Yeah i would have grilled or broiled them after the 2 hours but there were melt downs happening and kids that needed to eat before naps.
Coincidentally I grilled country style pork ribs tonight over a pecan wood fire...
Man, all these rib pics have my mouth watering something fierce. Good job guys!
Boneless beef ribs are basically kebabs waiting to happen, right? How ever you like to do kebabs, of course.
I plan on making some tofu chili tomorrow, anyone want to hear about that?
In reply to pres589 :
Actually, yeah! I love tofu but I've never tried making chili with it. Start a thread on it.
I should make it later today. I'll start a thread and review the outcome with pictures. Thx for the interest.
In reply to pres589 :
Definitely count me as interested in your tofu chili recipe!
As to the kebabs, since they are cooked over meduim-high heat for a relatively short time, lean cuts of meat that are already tender is best. Cuts such as tenderloin or filet mignon are best suited for this, although chuck roast and london broil are also good and more economical.
I love slow cooking spare ribs and back ribs, but I think country style ribs are ideal for grilling. No, they won't be quite as tender, but I think they compare favorably to steaks and the like. If you're seeking tender, smoky perfection, just go whole hog (pardon the pun) on a rack of ribs.
eat it else feed it to someone
Okay, my chili thing didn't work out at all well, I'll get back to this when I can.
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