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Beef ribs & garlic roasting...
SSN686
Posts: 3,506
Morning All:
Yesterday's protein for dinner was beef ribs again, plus roasting some garlic for use in the future...the ribs went on first (indirect at about 275) while I prepped the garlic heads...
Once the garlic, 12 heads, was prepped (slice across the tops & soak with olive oil) it joined the fun...
About 2.5 hours later the garlic was ready to come off (and the ribs are looking good)...
We let the garlic cool a little then popped the cloves out to store in a jar for later use...
After another hour or so, the ribs were ready to come off...
The ribs were delicious & since we only had a few cloves left from the last garlic roasting we now have enough for 2 or 3 months.
Yesterday's protein for dinner was beef ribs again, plus roasting some garlic for use in the future...the ribs went on first (indirect at about 275) while I prepped the garlic heads...
Once the garlic, 12 heads, was prepped (slice across the tops & soak with olive oil) it joined the fun...
About 2.5 hours later the garlic was ready to come off (and the ribs are looking good)...
We let the garlic cool a little then popped the cloves out to store in a jar for later use...
After another hour or so, the ribs were ready to come off...
The ribs were delicious & since we only had a few cloves left from the last garlic roasting we now have enough for 2 or 3 months.
Have a GREAT day!
Jay
Brandon, FL
Comments
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- Very nice cook. The ribs looks awesome as well as the gsrlic.
- I'm envious. -
Looks Great! Bonus points on the Garlic, roasted garlic is my go to "secret ingredient"Visalia, Ca @lkapigian
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Nice job!!
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Home run combo right there. Great quantity of garlic-no vampires in your neighbourhood (nod) for quite a while.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I came here for the garlic....Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
@kl8ton and stayed for ribs?
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Real nice cook.Question is how do you store the garlic?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now).
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Looks amazing. Did the ribs take about 4 hours in total?-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Looks amazing. If you haven’t yet tried it, next time you prep your garlic like that, put some white wine and blue cheese (or another variety if you’re not a fan) at the bottom of the pan. Once cooked, squeeze the garlic out onto fresh baguette and use it to sop up the wine and cheese. Simple and incredible.
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Very nice cook, as always, Jay. The garlic is a great idea. Say hi to Kathy for me.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Morning @Mickey :
We just put the cloves in a pint mason jar in the refridgerator...we have never had any issue (plus we use them up before there is any chance of a problem).Have a GREAT day!
Jay
Brandon, FL
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That looks great!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va
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