Ribs at oneribshortbbq today.

Car Wash Mike

First time cooking ribs on a small, very different.

Look mom, no mustard. The thought of applying mustard to 150 slabs a day in not a good thought.

Baby Backs, eat your heart out Myron groupies.
These went to the American Family agent in the center. He told me is wife was a rib eggspert, but not working today. He left 5 minutes after delivery. :woohoo:




Mike

Kentucky Wildcat Fan

They look great.

Car Wash Mike

Thx,
Did you get my e-mail to call if you need help? Summer is coming and the rib hot line is always open. Unless egret steals my cell phone at an eggfest.

Mike

tenntom

hey mike that looks great....

cookn biker

Looks tasty Mike!!

Car Wash Mike

Thx,
Like I said first time ribs on a small.

Mike

Car Wash Mike

Thx Molly,
What did you and Dowey say to Nancy? She asked me about Denver. You know I can't be good that long. :laugh:

Mike

Beli

Perfect as usual Mike....Felicidades!!

Kentucky Wildcat Fan

Thank you very much!

thechief96

The more I read the more confused I get...what to cook next :woohoo:

Little Chef

Way to go Mike! You on track at One Rib Short?? What is the proposed opening date? Wish you the best with this venture!!

Car Wash Mike

I fully expect to have all permits, licenses by next Friday. Not my liqour license, I can wait a couple weeks for it.
Thx LC.

Still need to shout at you after the fest.
You have been such a help.

Mike

Car Wash Mike

Don't read the forum hungry. LOL

Mike

Car Wash Mike

Do you have a simple bbq dish for 200 for Cinco Da Mayo? Could be Beli's day!!
Mike

cookn biker

We are just likable!! :silly:

Frank from Houma

Mightyfine Mikey - you are going to be a hit in the hood.

Car Wash Mike

Dowey just likes me for my GM. :( :(

Mike

SSN686

Morning Mike:

Looking mighty fine as usual!

Did you ever talk with Jaymer?

Scooby's Eggin again!

Nice Mike, Makes me hungry! I am going to try your recipe next time I do ribs. Do you normally do baby back ribs or spares?
Scooby the Newbie

Beli

Mike I'd definitely go with something like Chiles en Nogada a favorite for 5 de mayo & Frida Kahlo....The Mexican flag is Green (chiles) White (walnut cream) & Red (pomegranate seeds) there you have all the colours plus one of the best combination of flavours you can imagine. The Conmemoration is the battle of Puebla what better than Poblano Chilis (from Puebla)!!

Look at this:

http://mexican-food.suite101.com/article.cfm/chiles_en_nogada

field hand

Mike, they look great. Hope to enjoy some at your new place.

Barry
Marthasville, MO

Frank from Houma

What about tequila bandera?

Red/White/Green Jugo de tomato, Tequila, Limon

Mickey

Mike would that be a "Small order of ribs"
Will you be able to make Texas?

Beli

Perfect Frank!!!! The red could be what we call Sangrita:
(meaning “little blood”), whose origin dates back to the 1920s, is a customary partner to a shot of straight tequila blanco; a non-alcoholic accompaniment that highlights tequila's crisp acidity and cleanses the palate between each peppery sip. The basic conception of sangrita is to compliment the flavor of 100% agave tequila, which is also peppery and citrusy in taste.

Traditionally, sangrita is served with tequila blanco, but it can also accompany tequila reposado. The tequila and sangrita are each poured into a separate shot glass (or caballito) and the two are alternately sipped, not chased. Sangrita is used in a drink known as "The Mexican Flag", where three separate double shot glasses are filled with lime juice, tequila and sangrita.

Real sangrita from the Lake Chapala region of Jalisco is made with Seville orange, lime and pomegranate juices, with chile powder or hot sauce added for heat. However, many popularized modern sangrita recipes have included a good amount of tomato juice in the mix. There is no set rule on what sangrita should contain, but it can feature a blend of orange, lime, tomato and/or pomegranate juices, or pomegranate-based grenadine with the addition of something spicy (hot sauce or fresh/dried chile), and sometimes white onion and salt.

eenie meenie

Mike, the ribs look great.

Car Wash Mike

Mickey, I hopefully will be compteting that weekend in the town where my restaurant is located. A couple top 5 finishes might help business.

Mike

Car Wash Mike

Thanks Rebbeca. If I figure out mail order, I will make sure to get some to Dayton. Or would you prefer delivery?

Mike

Car Wash Mike

Try to make sure it will be a Friday or Saturday. Twice baked tater nites and babybacks.

Mike

Car Wash Mike

Thx Jay, no never did. If you still have his cell, I will try again. My meat supplier has been a huge help.

Mike

Car Wash Mike

Baby backs, I did cook a couple slabs of St. Louis style in Hotlanta last year. E-mail if you need the rib hotline number.
Mike

Car Wash Mike

Thx Frank.

Mike