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Baby Back rib Sandwhich?? (pics)

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ronbeaux
ronbeaux Posts: 988
edited November -1 in EggHead Forum
Always wanted a baby back rib sandwhich.[p]Took the meat off of left overs and pulsed. Made dough using instructions found on the forum
ribsandwich001.jpg[p]
[/center]
Rolled out the dough and added the ribs.[p]ribsandwich002.jpg

All rolled up and sealed.
ribsandwich003.jpg[p]Baked at 375 for 40 minutes, cooled, and sliced.
ribsandwich004.jpg[p]The smell was outstanding while baking. Didn't use the egg since it was tied up with a brisket flat, but at least I used a BGE pizza stone in my oven and the ribs were cooked yesterday.[p]Now for beer and the Saints!![p][p][p][p]

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Comments

  • Rick's Tropical Delight
    Rick's Tropical Delight Posts: 1,564
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    NICE ![p]great idea!
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  • AZ Traveler
    AZ Traveler Posts: 664
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    ronbeaux,[p]I like to make bread so this really impressed me. I'll bet it tasted better than it looked. Keep up the good work. AZ
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  • SSN686
    SSN686 Posts: 3,504
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    Morning ronbeaux:[p]Looks like you have taken the "bread stuffed with good things" to a new height! Mighty fine looking meal.[p]Have a GREAT day!
    Jay

    Have a GREAT day!

       Jay

    Brandon, FL


     

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  • ronbeaux
    ronbeaux Posts: 988
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    AZ Traveler,
    Looks? It tasted great. What could I do to make it look better?(not being a Sm---A--) I didn't use egg white, only rubbed the outside with butter. And I also didn't do it in the egg since it was tied up. Plus, this dough recipe was about as simple as they come. Flour, water, salt, sugar, yeast, and oil. Knead for 10 minutes(or until your hands are tired) let it rest for 30 minutes, then knead again and let it rest. Then roll it out and add the filling.[p]Bread is new to me and I always am looking for expert suggestions. My wife took a taste. I on the other hand ,damn near killed myself eating it!![p]Thanks for the comment, and feel free to help a new bread-er.
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  • ronbeaux
    ronbeaux Posts: 988
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    SSN686,
    Thanks! Thats what I like about cooking. Although there is probably nothing out there that has not been done, developing your skills lets you be creative in your own little world.[p]Hope your week goes well!
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  • AZ Traveler
    AZ Traveler Posts: 664
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    ronbeaux,[p]When I said I bet it tasted better than it looked I meant that it looked really good. So the tast would be really really good. I thought you did a wonderful job. Did you let it raise any before you baked it? Nice job and keep up the good work. AZ
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  • ronbeaux
    ronbeaux Posts: 988
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    AZ Traveler,
    Oh OK. Yes I let is rest for about 30 minutes before putting it in the oven. The BB ribs were cold so I'm sure it slowed down the rising process. I've seen egret's pictures of bread and thought that was a benchmark. No way I could compete with him!! [p]Thanks!! Can't wait until next weekend to try something new. Sure wish I could go to Hotlanta, maybe next year.
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  • AZ Traveler
    AZ Traveler Posts: 664
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    ronbeaux,[p]Thanks for the reply. I hope to do a brisket sometime soon. I would really like to go to Hotlanta as well. Who knows, maybe we can meet there. There is a lot of people on the forum I would like to meet. Keep up the good work and enjoy. AZ
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  • ronbeaux
    ronbeaux Posts: 988
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    AZ Traveler,
    Or Texas. I believe that would be abour half way. I'm planning on going next year. In fact, my wife and I are fixing to buy a vehicle that will carry eggs in the back and the kids are almost out of the house so we can roam.
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  • AZ Traveler
    AZ Traveler Posts: 664
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    ronbeaux,[p]We will probably see you there as we are planning on going to the one in Oklahoma and then stopping at the one in Texas. Enjoy the day. AZ
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