On Mother’s Day I barbequed ribs. I had bought this package of ribs not realizing there were three slabs in it. Oh well, I froze the leftovers for another meal.I put these on low on the grill—turned off the middle burners (of 4) so that I wouldn’t have to watch these 24/7—after all it was Mother’s Day and I had other things I wanted to do, like nothing.
The ribs looked like they were getting a little dried out after being on the grill for three hours, so I heated up a stick of butter and some red wine vinegar and apple cider vinegar. I thought I remembered my dad making this mixture when he barbequed chicken. Seems like you could use it for beef too. Only I think I should’ve basted it from the get go. I don’t know if you can revamp already dried up meat. My dad probably sprinkled his bbq with Stagg or Falstaff too!
I had rubbed the ribs with Penzey’s Spices—Galena Street (Rib and Chicken Rub-Traditional Southern style bbq rub).
About an hour before they were ready, I doused them with bbq sauce (Sweet Baby Ray’s is one of my favorites) so that the sauce will cook on. When you eat the ribs, the sauce and the meat will stick to your teeth. It’ll be chewy. Mmmm, nothing better than chewy bbq. 
The ends of my ribs were a little dried out—so I’d suggest basting from the get go!
Rating & Type: E/P
Nothing like ribs in the summertime. Stagg and Falstaff beer--now those names ring a bell growing up in St. Louis.
ReplyDeleteDonna