simple ribs...

henapple

Fried potatoes. ..Tennessee style. Ci skillet, s&p, onion cooked low covered...when tender, remove the lid and crisp the edges.

Ribs are like any other bbq....every body has different taste. I've egged these twice and by far the best I've done, or had. Head Country seasoning on St Louis style, 250 for 4 hours with pecan and apple chunks. 4 hours and then foiled for 30 minutes at 350. The last 30 I removed the ps, sauce with Head Country sauce and "toast".

Nice pull and unbelievable taste. If you haven't tried Head Country. ..do.

shtgunal3

Good looking ribs and taters. I agree about the rub. It is good.

Biggreenpharmacist

Ribs look great but those taters. Oh wow!!!!

SGH

Fine looking grub for sure Uncle Apple =D>

hapster

Good looking ribs! Happy New Year to you and yours!

MrCookingNurse

I love head country. Nice cook man.

Jeepster47

Damn those look good ... taters and ribs.  Going to follow in your footsteps next week ... ribs it is.  Thanks for the nudge.  And, Happy New Year to you and yours.

Lit

Nice looking ribs. You cook the taters with your ribs? Any liquid/butter in the pan?

henapple

@lit...potatoes in a ci skillet, low and covered till tender then uncover and brown. I use my waring oven eye in the cave. Slow is the secret. Takes at least an hour.

Scottborasjr

When you remove the plate setter do you take them out of the foil for the sauce / toasting stage? Looks awesome!!!!

KingtUT

Scottborasjr said:

When you remove the plate setter do you take them out of the foil for the sauce / toasting stage? Looks awesome!!!!

Yes

Mickey

Will you marry me :x

skellis614

Glad you still like the head country @henapple‌

theyolksonyou

Mickey said:

Will you marry me :x

) )

NPHuskerFL

I'd hit that! =D>

boochsr71

nice way to bring in the year!

piney

Looks great as always Henapple. Happy New Year

YEMTrey

Man.  My grandma and mom make fried taters like that.  Heaven on earth.

Excellent cooking @Henapple.  Happy New Year!

grege345

Those potatoes are amazing looking

henapple

I forgot to mention. ..I spritzed the ribs a lot with apple juice. I know...you don't need to but the last 2 slabs were spot on. Why risk it.

Brisket_Fanatic

Looks great with just the right amount if tug, I'm with you in the spritz department. I think it definitely hads a layer of flavor.

anton

Looks delicious, the potato method is the same I use, only I cook them in an Orgreenics non-stick pan, with free range butter, and cage free potatoes that have never been washed, we call it California style fried potatoes.
>-

theyolksonyou

Never understood how they keep those cage free potatoes contained.

anton

theyolksonyou said:

Never understood how they keep those cage free potatoes contained.

The free range butter is the real challenge

pgprescott

Don't dare leave all that meat on the bones.

caliking

Hits the spot.

Be careful about @Mickey. I think he's looking for more OO.

caliking

anton said:

Looks delicious, the potato method is the same I use, only I cook them in an Orgreenics non-stick pan, with free range butter, and cage free potatoes that have never been washed, we call it California style fried potatoes.
>-

By that definition, @henapple is "California-Style" too. He's never been washed either.

DMW

I'll need to try those potatoes.

henapple

@DMW‌. ..slow is the key. Basically a reverse sear in the ci skillet. Add some onions.

logchief

Very well done, nothing like really good fried taters.

Canugghead

henapple said:

I forgot to mention. ..I spritzed the ribs a lot with apple juice. I know...you don't need to but the last 2 slabs were spot on. Why risk it.

APL is a big advocate of pork + apple.  Have you tried his sauce formula for finishing ribs?  It's my favourite:   bbq sauce + honey + apple cider vinegar + microplane grated Granny Smith apple.  He also spritz the ribs with apple juice just before serving for a lovely sheen.  Speaking of sheen, I've seen Chinese chefs doing the final wok stirring with extra oil just before serving!