2 hour ribs

fishlessman

<p />the shorter ribs attached to the country rib roast cook fast, tender, and if you cut them off the roast, they are meaty. cooked these ribs to snack on after the 2 hour trip up north to camp. about 1.75 hours at 300 raised direct, loins were at 140 internal, ribs at 190. took them off and raised the grill temp to get some color and sauce. ribs for a late dinner, loins for sandwishes the next morning and lunch. nice sunrise saterday morning and good fishing for salmon.[p][p]

thirdeye

fishlessman,[p]You just cut your own babybacks. Nice fish and wonderful picture![p]~thirdeye~

stike

fishlessman,
looking good, boss.
how'd the ribs turn out texture/firmness-wise? pull clean off, or was there some tooth-action required?[p]nice fish, too. nice way to spend the day.

BigT

fishlessman,[p]Now that's good livin'...[p]Big T

Wise One

fishlessman, how are we going to be able to call you "fishlessman" after seeing that picture?

fishlessman

Wise One,
i figure i caught roughly 500 plus salmon last year, i only kept one for the table. my dad would call that fishless having no fish when i got home, my grandmother would call it pointless. pointlessman doesnt sounds as good to me, fishless sounds better. ive only seen a couple landlock salmon ( same strain as an atlantic, just landlocked in fresh water since the last iceage) that were bigger and those were stocked, this one was a maine native fish, its not good mojo to be keeping the native born fish anymore.

fishlessman

thirdeye,
i guess technically they are babybacks, but the small end of the loin were the fat is, and only the upper top section close to the loin end of the babyback cooks as fast as this. what im not sure about is if thats the shoulder end or the back end, its were the true country ribs are cut and the riblets. whole babybacks need more time from the cooks ive done

fishlessman

stike,
almost clean pull, i dont like them falling off. i seen your question about the bigger brisket flats, i tell thwaites to get me one on monday and they have one with my name on thursday, they usually have them in the back but i always ask ahead.

AlaskanC

fishlessman,
Pretty fish! My brother in law came in with a 30 pounder last night, so the two of you are making me want to get out there and get fishing!!

fishlessman

AlaskanC,
wish the landlocks got that big, the searuns will get over 3 feet, but they wont let us fish for them anymore, last time i caught one, there was only about 90 fish that made it too the dam that year and that was considered a good year at the time by the fish and game. we are just getting the morning temps up about 40 which makes things more enjoyable at sunrise, i could fish in this weather forever, get out there

AlaskanC

fishlessman,
Our salmon derby starts at the end of this month, so that is kindof the kickoff for our fishing "season".
I'm hoping to catch a 65 pounder like my friend Jon did at the end of last summer![p]

fishlessman

AlaskanC,
nice fish, what strikes me the most is how calm the water looks, i never seem to get to fish on those days, almost dead flat. goes against every rule we have for fishing salmon on the east. we need a west wind and some chop, but i would take a few of those dead flat days

thirdeye

<p />fishlessman,[p]Are you thinking in this area? That is toward the rump end of the loin.[p]~thirdeye~

fishlessman

thirdeye,
thats where i think it comes from, the scrawney, fatty end where they make the bone in country ribs that usually gets all ground up. the loin is usually about 3 inches in diameter with a little grizzle running in the center. ive always assumed it to be from there, but dont really know. when you cut the ribs off the loin there is a heavy fat area, and then another layer of dark meat that stays with the ribs, and the loin has a distinct color change from the rib side, it doesnt cook as white as the big loins you normally find. the country rib roast is the one you have posted on your site

TRex

fishlessman,[p]Great pictures. I'm jealous of them all.[p]TRex

thirdeye

<p />fishlessman,[p]Yeah, out here I can't get them as nice as you can back east. The ends are more common. You can see how short the ribs are.[p][p]~thirdeye~

Sundown

fishlessman,[p]Which lake are you on? Winnie?

fishlessman

Sundown,
im on the northwest river inlet on sebago, a little bit of a view, but mostly the river wraps the property. good boat dockage out of the wind and waves. smallies will be running soon, last year it was around memorial day, you fish those right?