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Rib recipe, jerky, football

BordersBorders Posts: 665
edited 4:14PM in EggHead Forum
In my many many years with gas grills, my favorite recipe for ribs was to place baby backs in foil with sauerkraut and granny smith apples. Last night I revived the recipe by smoking the ribs for 3 hours, then foiling with the kraut and apples for an additional hour. The smoke (apple), and the extra time on the grill made this recipe so much better than the old way.[p]DSCN1831.JPG?dc=4675538831888957747[p]I've got some eye of round jerky going with cherry and alder:[p]DSCN1836.JPG?dc=4675538831896265554[p]There's something about football season that REQUIRES me to have something going on my eggs. I don't know what it is?
Scott[p][p]

Comments

  • Afternoon Borders,
    Granny Smith apples & sauerkraut, shows me just how much I don't know about grilling/smokin'
    What about sauce on those ribs? When & where? I usually use a traditional home made recipe the last 1/2 direct.
    I'm going to have to try this recipe.
    Cheers,
    bruce

  • BordersBorders Posts: 665
    badbruce, No sauce at all bro. Just the juice from the kraut and apples. It really isnt a BBQ recipe. I just thought it would be improved by smoking the ribs, and it was.

  • Borders,[p]That Jerky looks stellar. Would love to try some next Saturday 6:45 p.m. at The Cutcliff house during the FSU BC game - interested?[p]Mike
  • Borders,
    I was thinking about your jerky the other day. I'm going to try and make a huge batch or 2 for OK. Looks good. Just got back from Arrowhead, nice start.[p]Mike

  • Borders,
    Is your gasket one of those Rutland jobs? How do you like it?

  • BordersBorders Posts: 665
    Bama Fire, yes. It's a Rutland and its about 6 months old. So far, so good. I cook a lot of pizza, and the combo of high temps and the deflection of the plate setter and pizza stone made short work of many a felt gasket. I don't worry about this one.
    Scott

  • BordersBorders Posts: 665
    MDBones, there should be some left! Sounds good.

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