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The problem with my ribs.

epcotisbest
epcotisbest Posts: 2,176
in EggHead Forum
OK, it is only a small problem, but I have gotten so used to mine that when I have ribs somewhere else, they just don't seem real good to me (at least compared to mine). These I did today are 3-1-1 as I like a little firmness to the bite, not the fall off the bone thing. Sometimes I make them with just a dry rub, but today was sticky ribs. Served with baked beans, coleslaw, pickles and small piece of leftover sausage. Good stuff.



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Comments

  • epcotisbest
    epcotisbest Posts: 2,176

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  • Matt86m
    Matt86m Posts: 471
    Im with you on the firmness. The problem I see is there is only 1 rib on that plate! 
    XL aka Senior, Mini Max aka Junior, Weber Q's, Blackstone 22, Lion built in, RecTec Mini 300, Lodge Hibachi, Uuni, wife says I have too many grills,,,,how many shoes do you have?
     
    IG -->  matt_86m
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  • GrillSgt
    GrillSgt Posts: 2,507
    edited December 2018
    They look great. Ditto on the toothiness.  
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  • Jstroke
    Jstroke Posts: 2,605
    Well those looks awesome. So no problem there. Easier on the wallet to stay home anyway and saves the aggravation of traffic/parking. Just have to know you can’t order things you normally cook. Eventually you learn to expand your culinary talents and then you simply won’t go out. The way I look at it, the food, the drinks, the atmosphere or the service has to be better than what I can produce at home. I can certainly find those things. The problem is that as time goes on the quality has needed to go up and as such so does the price. 
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • pgprescott
    pgprescott Posts: 14,544
    Oh the first world problems never end. Enjoy!
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  • lousubcap
    lousubcap Posts: 36,813
    A personal rule I have invoked for several decades:  Never order in a restaurant that which you can cook at home.  Definitely expands the palate. 
    I do make an exception when in CT (Central Texas) regarding brisket as that is the purpose of the journey.  FWIW-
    BTW- great looking ribs right there.  Congrats. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • epcotisbest
    epcotisbest Posts: 2,176
    Thanks everyone. These were good, and I enjoy making them almost as much as eating them.
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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
    lousubcap said:
    A personal rule I have invoked for several decades:  Never order in a restaurant that which you can cook at home.  Definitely expands the palate. 
    I do make an exception when in CT (Central Texas) regarding brisket as that is the purpose of the journey.  FWIW-
    BTW- great looking ribs right there.  Congrats. 
    Or cuts back on your eating out.  =)
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • njl
    njl Posts: 1,123
    Things that you can do well at home are generally overpriced disappointments when you eat out.

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  • Hans61
    Hans61 Posts: 3,901
    I agree ribs are never as good as at home - I’d put steak in that same boat for most restaurants as well unless it’s a super expensive steakhouse with prime dry aged cuts.

    My favorite restaurants are seafood and sushi and the occasional Italian 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Botch
    Botch Posts: 17,381
    Hans61 said:
    I agree ribs are never as good as at home - I’d put steak in that same boat for most restaurants as well unless it’s a super expensive steakhouse with prime dry aged cuts.

    My favorite restaurants are seafood and sushi and the occasional Italian 
    Sushi, and Cajun, for me; no italian place can touch me!  :tongue:

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • Hans61
    Hans61 Posts: 3,901
    Botch said:
    Hans61 said:
    I agree ribs are never as good as at home - I’d put steak in that same boat for most restaurants as well unless it’s a super expensive steakhouse with prime dry aged cuts.

    My favorite restaurants are seafood and sushi and the occasional Italian 
    Sushi, and Cajun, for me; no italian place can touch me!  :tongue:
    All I know how to do is  spaghetti with store bought sauce so I crave the good stuff from time to time :-) 

    whats your favorite to cook at home?
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Botch
    Botch Posts: 17,381
    Hans61 said:
    All I know how to do is  spaghetti with store bought sauce so I crave the good stuff from time to time :-) 

    whats your favorite to cook at home?
    I play with as many different dishes as I can; homemade pasta, and homemade sauces (with the right tomatoes) makes a huge difference.  I've posted a couple times about burning myself out on pizza, haven't come back from that (yet).  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • StillH2OEgger
    StillH2OEgger Posts: 3,896
    My only issue is the rib to other food ratio on that plate (-: but it all looks fantastic. Nice work!
    Stillwater, MN
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  • Lit
    Lit Posts: 9,053
    I agree and not sure why restaurants don’t do ribs better. There’s enough fat to hold them for awhile without drying out. 
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  • WeberWho
    WeberWho Posts: 11,532
    Lit said:
    I agree and not sure why restaurants don’t do ribs better. There’s enough fat to hold them for awhile without drying out. 
    Truthfully, people just don't know good ribs. Why take the time and make great ribs when restaurants can pass off easier and less expensive ribs. Most people think "good ribs" fall of the bone and have to be buried under sauce. 

    Most people's rib knowledge comes from Applebee's and TGI Fridays
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • epcotisbest
    epcotisbest Posts: 2,176
    Hans61 said:
    I agree ribs are never as good as at home - I’d put steak in that same boat for most restaurants as well unless it’s a super expensive steakhouse with prime dry aged cuts.

    My favorite restaurants are seafood and sushi and the occasional Italian 
    Steak at home is another favorite. 
    Though it is different just about everywhere you go, I still like fried chicken out better than my home made.
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