Cat's Baby Backs help Gators win!

Fritz

I remembered these ribs from EGGfest 99 (Cat cooked two eggs down from me), but missed a sample as they were gone before I finished my salmon. :-([p]Yesterday I made them, substituting yellow mustard seeds for black. Following Cat's advice we used ground chipotle peppers (which we organically grew and smoked on the egg late last summer). Man, were they good. Our guest devoured them. I declare theme our best baby backs so far, though my wife, Mary, also liked some Apple City ribs we did a couple of weeks ago.[p]Now I will have to make another batch for Monday night, Go Gators![p]Fritz

Nature Boy

Fritz,
If you buy a bunch of ribs that you have to freeze, try marinating them before freezing. I had with great results (Tim M will vouch on that one!) If you become addicted to that recipe, as I have, it is a great way to save time by packing up several batches. I think the freezing might even add something. Thanks again Cat for a kller recipe![p]Cheers.
NB

Unknown

Fritz,[p]Elder Ward's butt helped the Spartans!!! Small egg world! I'm not cooking tomorrow - too nervous to do anything but pace!

Char-Woody

Nature Boy, I agree witcha! I marinated and vacuum sealed some beef bone in country rib's yesterday, and these were the best I have done so far. I slight twist to the end result, but for beef its a challenge. Tender fall off the bone and no fat to speak of. I vacuum sealed em with Hunt's New Hickory (yes, I stooped to off the shelf stuff) flavored sauce. Then on the grill for 3 hours. Skreeeumptious.
Cheers, C~W

Nature Boy

Char-Woody,
Beef Bone-in Country Ribs?? Wow!!
Is that a cut special for you by your butcher?? Or is it a common cut?? Also, with pork the "coutry ribs" come from all different parts of the pig. Is it the same with beef country ribs?? or is it a little more clear-cut??[p]Thanks
NB