The cold, the ribs, the recipe...

Clay Q · January 2011

Baby it's cold outside.

Tranquil beauty.

Potatoes with an attitude on the small, fun to eat.

Fall off the bone ribs finishing up.

Time to eat!

This rib recipe is a simple adaptation of the Quick Rib recipe I learned from CarWashMike. Dome 350 degrees with a touch of hickory smoke going, indirect raised grid setup. Prepare baby backs by removing membrane and cutting into 3 rib sections. Season with your favorite rub then cook for 1 hour turning once at the 30 minute mark. Remove ribs to braising pot, Dutch oven or foil pouch-anything that will contain steam. Add 1/4 cup apple cider vinegar and 1/4 cup water to the pot and cover. Maintain 350 and steam ribs for 45 minutes for baby backs, longer for spare ribs- up to 1 hour. Remove ribs and change setup to direct grilling. Grill ribs 20 minutes turning once at the 10 minute mark. You can sauce ribs at this time or serve sauce on the side at the table if you prefer.
Enjoy!

Celebration pineapple upside down cake with scoops of vanilla ice cream. Green Bay Packers win!

Hoss · January 2011

YUMMMMMEEEE! It ALL looks GREAT!

rsmdale · January 2011

Thanks for the recipe Clay and the cake looks great!!

GOOD EATS AND GOOD FRIENDS

DALE

Gator Bait · January 2011

Everything looks great! Great photos! Thanks for sharing. :cheer:

Blair

BigBadger · January 2011

Oh Man that meal looks so amazing. I haven't had hasselback potatoes or Upside down cake in ages!! That's it... this week I'm making one! Did you do it on the Egg?

Mickey · January 2011

What did you put on the potatoes?
All looks real good....

Chief Chef · January 2011

Clay - Way to conquer the cold. Luv them taters! Everything looks tasty.

Beli · January 2011

Hey Clay nice way to start my day. Great bb recipe. How do you cut the taters like that?

egret · January 2011

That looks great, Clay! Gotta try those quick ribs soon. Did you put anything on those potatoes?

Bobby-Q · January 2011

Dang Clay that looks awesome. I'll be cheering for you and your Packers next Sunday. I don't really have an opinion on them but I just don't like sexual predators getting the spot light.

Pineapple upside down cake is a personal favorite!!

eenie meenie · January 2011

Clay, this is over the top with a multitude of my favorite things: snow, ribs, potatoes, pineapple upside down cake, and ice cream! The food is mouth watering and you have truly captured everything with your photography!

I think your cook bodes well for your Packers. :laugh:

MemphisQue · January 2011

Looks good. In relative terms I think it has been a below average temp winter from up north through Florida. Ready for spring.

Misippi Egger · January 2011

Those ribs and taters look sooo good!

Recipe on the taters, please!

BigA · January 2011

everything looks great! I am going to try that rib setup the next time i do them!!

Judy Mayberry · January 2011

no message

Judy Mayberry · January 2011

What a perfect menu! The highest compliment: "It looks good enough to eat!"

Here's a recipe for those potatoes with herbed sour cream on it:

http://www.foodnetwork.com/recipes/garlic-hasselback-potatoes-with-herbed-sour-cream-recipe/index.html

Judy Mayberry in San Diego

Capt Frank · January 2011

All looks great Clay! Go Packers! :cheer:

Scotty's Inferno · January 2011

That's a nice group o pics, Scott

Dimple's Mom · January 2011

Is that garlic between the potato slices? Because in the photo it looks like bits of potato. Did you use new red potatoes or???

The whole meal looks scrumptious!

dhuffjr · January 2011

Well said Bobby, and I'm a Steeler's fan. I just can't bring myself to root for them with him at the helm.

dhuffjr · January 2011

That is some good lookin grub.

Mr Holloway · January 2011

Ribs look great Clay
Going to give those taters a try

Shane

Stony · January 2011

I was wondering how did you get the taters to bend without breaking? Is that small pieces if tater between the slices?

Thanks

Clay Q · January 2011

Thanks egret! Sprayed with pam then I hit garlic seasoning on the taters.

Clay Q · January 2011

Sprayed with Pam then hit with Montreal garlic chicken seasoning.

Clay Q · January 2011

Use two chop sticks on each side to stop the knife from going through when slicing. First cut a thin slab off a side so the tater will sit flat then slice.

Clay Q · January 2011

http://www.foodnetwork.com/recipes/garlic-hasselback-potatoes-with-herbed-sour-cream-recipe/index.html
I made a version of this. I used thin slices of potato for wedges in place of garlic.

Clay Q · January 2011

I used bakers and I made wedges of potato in place of garlic.

Clay Q · January 2011

Yes, tater wedges.
Wedges force the potato to bend, does not break because the meat of the tater is flexable.

Clay Q · January 2011

I did not make the cake, Diana Q did with the kitchen oven. I had my hands full with the ribs and taters on two eggs going at once. I can cook on three eggs if I wanted. Four if I had to. :blink: :P :woohoo:

Clay Q · January 2011

Thanks. All was good, even the cold air.
Sorry I did not post back to you sooner, been a crazy week with long work days so I'm very tired and some day's I don't check the forum. Need to start planning for a Super Bowl menu. This weekend I'm thinking Marinated leg of lamb.
I thought of you and took a few snow pictures.

The cold, the ribs, the recipe...

Comments

Categories