Culinary Challenge #29

[IndyWS6]

Baby back ribs for Sunday grub. It’s not really a challenge, but it’s good eats. A couple of the kids are coming over tomorrow, and they always expect to be fed , so… Ribs, baked beans and fresh corn

 

[IndyWS6]

The ribs looked good and were on “sale”, at least with respect to current prices

 

[IndyWS6]

Top secret rub (light and dark brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder and cayenne pepper)

 

[IndyWS6]

Rubbin’ and wrappin’…

 

[IndyWS6]

Wrapped and chilling until tomorrow. Two and a half hours at 350 degrees. Rest for 30 minutes, unwrap and then grill over medium heat for 30 minutes while brushing with BBQ sauce. I’ve grown fond of Kinder’s Honey Hot…

 

[IndyWS6]

Doesn’t look much different, but this is post-bake. I leaned more towards 3 hours instead of 2 1/2 because, thick meat…

 

[IndyWS6]

Unwrapped and resting. The Weber Genesis is coming up to temp for the sauce and char step…

 

[IndyWS6]

Sauced amc grilled. “Fall off the bones” delicious…

 

[Alpha Stryke]

Pork prices are insane. 5 pak of porksteaks from aldi's $18+ bucks. Re-dick-a-lus. Covered in bone dust cuz they do a poor job scraping.
Like everytime. We don't hardly even buy fresh meat maybe once a month.
If they don't sell they back up the slaughterhouses and you end up with alot of stressed out animals already stressed out.
Eating stressed out meat is NOT healthy.

 

[IndyWS6]

Won’t argue against current meat prices - they suck. But the ribs I bought were “reasonably” priced ( given the current climate). Quality cuts and turned out to be delicious…