Monday: Beef Ribs, Shrimp, and some kinda appetizer.

Sardonicus

We like our beef ribs the 'traditional' way - salt, pepper, gran garlic, and occasionally a few pepper flakes.  Seasoned, not rubbed.

This time, decided to treat these Beef Back Ribs a little like pork ribs.
Spicy Brown Mustard, then Beef Rub.
(Steak rub on the back/bottom because the jar was almost empty.)


Off the Egg


Plus . . .

(WHO KNEW that a single Poblano Plant could produce so many damned peppers?!
Sheesh!)

Don't know what to call these.
We placed a buncha pizza toppings atop halved Poblanos.



These are shrimp.
(Marinated for a coupla/three hours along with the pepper - to add a tinge of heat)



 - 30 -

johnmitchell

WOW !!! and thats a Monday cook !!!!! Fantastic presentation an awesome looking meal..

theyolksonyou

Don't know what to call them, but call me when they're ready! 

jabam

I could eat that for breakfast! Right now!

saluki2007

Great looking spread right there.

StillH2OEgger

Have mercy! Did these change your mind at all on the rubbed vs. seasoned? It all looks fantastic.

Sardonicus

StillH2OEgger said:

Have mercy! Did these change your mind at all on the rubbed vs. seasoned? It all looks fantastic.

Gotta say, these ribs were [surprisingly] very good.  (Much better than the time I experimented with marinating them overnight! ) 
We'll do beef ribs this way again, but the traditional seasoned beef rib edges the rubbed rib, IMO.  

The Wife (caps intended) doesn't think it's that close, though.  She definitely prefers them seasoned.  By a lot.