Ribs for Mattm...

[baub]

Got very busy this past week so I didn't have a chance to post how I do beef ribs (without a smoker).

First remove the silver, or membrane from the back of the ribs.

http://i178.photobucket.com/albums/w267/baub22/0022.jpg

Then I do a dry rub, held in place with a little yellow mustard. Let that set for about four hours.

http://i178.photobucket.com/albums/w267/baub22/0023.jpg

Found out more people were coming, so I added a half rack of pig :D. Put all the meat in a shallow pan, add a bottle of Guinness, cover with foil, and bake on the grill on low for about 2-3 hours.

http://i178.photobucket.com/albums/w267/baub22/0025-1.jpg

Finished the ribs on the grill with a thin finishing sauce for about 45 min.

http://i178.photobucket.com/albums/w267/baub22/0026.jpg

Served with potato salad, cole slaw, marinated tomatoes, and fresh corn. And of course cold Labatt's and Shiraz.

[mattm]

I'm gonna have to give them bad boys a try. They look too good !

[dave and julie]

I like the mustard idea. I'll have to keep that in mind.

[key]

Served with potato salad, cole slaw, marinated tomatoes, and fresh corn. And of course cold Labatt's and Shiraz.

Your taste in Beer is Canadian (good taste).

Where is your favourite Shiraz from?

Awesome rib idea..... A definite try,

Thanks for the share.:)