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The ribs keep getting better

wkygrillerwkygriller Posts: 408
edited 6:21AM in EggHead Forum
Each time I do the CWM ribs they seem to get easier and tastier..
Last night did them with a lot of hickory smoke, red eye express rub and finished with a mix of blues hog and KC masterpiece hot and spicy. (I couldn't resist a small taste before pulling :whistle: )

Awesome smoke ring

Plated with homemade blue cheese coleslaw (that stuff is awesome) and corn
I had made homemade short cake earlier to top with strawberries and fresh whipped cream, but we ended up eating too much for dinner and skipped desert.
Tonight will be my first attempt at lamb chops....wish me luck


  • HossHoss Posts: 14,600
    It all looks really,really tastee.Tell me more about this Blue Cheeze Coleslaw. :huh: Good luck with the lamb chops. :)
  • MaineggMainegg Posts: 7,787
    yes cough up about the slaw!! :huh:
  • ScottborasjrScottborasjr Posts: 3,494
    Everything looks great Richard. I will have to agree with Hoss in that I too am curious about the blue cheese coleslaw. ;)
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
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  • wkygrillerwkygriller Posts: 408
    Got this from food network.. I used bagged slaw instead of cabbage and carrots.
    1/2 small head green cabbage
    1/2 small head red cabbage
    4 large carrots, scrubbed or peeled
    2 cups (16 ounces) good mayonnaise
    1/4 cup Dijon mustard
    2 tablespoons whole grain mustard
    2 tablespoons apple cider vinegar
    1 teaspoon celery salt
    1/2 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
    1 cup chopped fresh parsley leaves
    Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.
  • 2Fategghead2Fategghead Posts: 9,623
    Great looking ribs Richard. :P Good luck on you cook this evening. You will be fine. ;)
  • cookn bikercookn biker Posts: 13,407
    Richard, They look very good. Nice color on the inside.
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