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The Water Cooler
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<blockquote data-quote="tRidiot" data-source="post: 3087592" data-attributes="member: 9374"><p>Did some ribs last night, with some mashed potatoes and oven braised asparagus in olive oil, salt, pepper, garlic with some parmesan cheese and chopped almond slivers. Now THAT was some good asparagus. Good eatin' all around. Neighbor brought over a cornbread casserole with green chiles in it. Overall, we had the neighbors from both sides as well as my parents. It was a good family & friends time, punctuated by some great food.</p><p></p><p>The ribs were pretty decent, I went back to my old standby dry rub and the family was happy. A couple weeks ago, I tried to do a sticky rib concoction, smoking them already cut up into individual ribs, then slathering on BBQ sauce the last hour or so. They weren't impressed. Neither was I, I didn't cook them long enough and they were a bit tough. The next day, I threw them back in the oven in foil for a few hours and they tenderized a lot more, but still wasn't what we were used to or preferred. So, for the time being, it's back to amped-up Meathead's Memphis Dust and simplicity. I did cook them a bit long and they were actually TOO tender... one rack came apart trying to get it off the smoker, lol. Of course, no one else complained, but it made it really tough trying to cut that into individual ribs when there is a decent crust/bark - makes it almost squish apart between the bones when you're cutting. <sigh> Oh well... half hour to an hour or so less next time, they'll be perfect.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 3087592, member: 9374"] Did some ribs last night, with some mashed potatoes and oven braised asparagus in olive oil, salt, pepper, garlic with some parmesan cheese and chopped almond slivers. Now THAT was some good asparagus. Good eatin' all around. Neighbor brought over a cornbread casserole with green chiles in it. Overall, we had the neighbors from both sides as well as my parents. It was a good family & friends time, punctuated by some great food. The ribs were pretty decent, I went back to my old standby dry rub and the family was happy. A couple weeks ago, I tried to do a sticky rib concoction, smoking them already cut up into individual ribs, then slathering on BBQ sauce the last hour or so. They weren't impressed. Neither was I, I didn't cook them long enough and they were a bit tough. The next day, I threw them back in the oven in foil for a few hours and they tenderized a lot more, but still wasn't what we were used to or preferred. So, for the time being, it's back to amped-up Meathead's Memphis Dust and simplicity. I did cook them a bit long and they were actually TOO tender... one rack came apart trying to get it off the smoker, lol. Of course, no one else complained, but it made it really tough trying to cut that into individual ribs when there is a decent crust/bark - makes it almost squish apart between the bones when you're cutting. <sigh> Oh well... half hour to an hour or so less next time, they'll be perfect. [/QUOTE]
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