Comments on: Thursday Night Smackdown: Grilling http://www.lewandowski.net/2008/09/05/thursday-night-smackdown-grilling/ Having a good time in southeastern Virginia Fri, 12 Mar 2010 00:18:38 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: KimL http://www.lewandowski.net/2008/09/05/thursday-night-smackdown-grilling/comment-page-1/#comment-45083 KimL Tue, 09 Sep 2008 02:56:35 +0000 http://www.lewandowski.net/?p=355#comment-45083 We've made ribs before, but we're just getting started with dry rubs, and since the Neelys have a successful BBQ restaurant, I thought it was worth a try. Doesn't mean I'll stick with that recipe forever :-) Just till we use up the rest of it. So far, we've done baby backs and the spareribs. I'll look into the St. Louis style. My husband's mother once worked in a butcher shop, so he learned a thing or two about using knives :-) Thanks for stopping by. We’ve made ribs before, but we’re just getting started with dry rubs, and since the Neelys have a successful BBQ restaurant, I thought it was worth a try. Doesn’t mean I’ll stick with that recipe forever :-) Just till we use up the rest of it.

So far, we’ve done baby backs and the spareribs. I’ll look into the St. Louis style. My husband’s mother once worked in a butcher shop, so he learned a thing or two about using knives :-) Thanks for stopping by.

]]> By: iamnotachef http://www.lewandowski.net/2008/09/05/thursday-night-smackdown-grilling/comment-page-1/#comment-45023 iamnotachef Mon, 08 Sep 2008 15:08:37 +0000 http://www.lewandowski.net/?p=355#comment-45023 There are some fantastic dry-rub recipes floating around. I started with "The Thrill of The Grill," by Chris Schlesinger and John Willoughby, and haven't looked back. I think that the Neely's, while being very pleasant seeming folks, have done you a disservice by foisting this rub on you. Have you tried St. Louis style ribs? I mean the big fat ones that take longer to cook (that's a good thing). They have more meat and fat on them so they don't dry out as quickly as the baby-back ribs do, and they are much less expensive. It takes a few minutes to prepare each rack unless you pay a butcher to do it, but it is worth the extra time. There are directions all over the web (including my blog, he says blushingly) on how to do it. Sorry about being a curmudgeon, but ribs are a serious thing! There are some fantastic dry-rub recipes floating around. I started with “The Thrill of The Grill,” by Chris Schlesinger and John Willoughby, and haven’t looked back. I think that the Neely’s, while being very pleasant seeming folks, have done you a disservice by foisting this rub on you.

Have you tried St. Louis style ribs? I mean the big fat ones that take longer to cook (that’s a good thing). They have more meat and fat on them so they don’t dry out as quickly as the baby-back ribs do, and they are much less expensive. It takes a few minutes to prepare each rack unless you pay a butcher to do it, but it is worth the extra time. There are directions all over the web (including my blog, he says blushingly) on how to do it.

Sorry about being a curmudgeon, but ribs are a serious thing!

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