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WessB's raised grid Ribs - about an hour to go
GrillMeister
Posts: 1,608
Yo Wess,[p]I'm giving your recipe a try tonight. I rubbed a couple racks of baby backs in Ragin River last night and put in a food saver. One went into the freezer and the other is on the large with some wonderful blue smoke coming out of it. Since I'm playing bachelor, I can deal with a late supper tonight. I'll be finishing with a Montgomery Inn style sauce that is very close to the original.[p]Now it's just a matter of time and beer while I wait and watch the thin wisps of hickory smoke. [p]I'll let you know how it turns out.[p]Cheers,[p]Ed
Comments
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GrillMeister,
Please do post your results...send me your home address, got somethin I need to send your way......dont trust a given time, just let the ribs let ya know when they are done, I`m sure you will be pleased......wess at umd dot edu.....[p]
Wess
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GrillMeister, OK, OK, we're waiting! Tell us how they were (as if we didn't know already).[p]Lord, I love to have an evening like that.[p]H. Jass
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OK, I've got my fingers clean so I can type now.[p]The ribs turned out finger lickin good! The combination of the Ragin River and Montgomery Inn sauce is a keeper. It was a tough job, but I managed to finish the rack. Now I'll just loosed the belt a notch and have another beer.[p]Cheers,[p]Ed[p]
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GrillMeister,
I am having lunch at Montgomery Inn today before going to hopefully watch Griffey Jr hit his 500th home run. Ribs and baseball...... life is gooooooood.
Seth
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Crab leg,[p]Ahh, I remember when my folks would take us to Riverfront Stadium for a Reds game when Cinci was a quiet town.[p]Enjoy the sauce & the game![p]Cheers,[p]Ed
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