Sunday, February 28, 2010

County Ribs

The deck is finally clear of snow and the temps weren't too bad last night so I fired up the grill.  My daughter and boyfriend came over for dinner so it was country ribs and a few beers!  I haven't grilled in over a month and the grill had been under 3 feet of snow.....I thought I'd have a little rust on the Cast Iron Grates, but my theory of leaving them dirty with the grease and crusty's from the previous cook works!  NO RUST whatsoever! Loaded up Royal Oak for the cook, preheated the grill, brushed the crud off and coated with oil before the cook! 

These were country ribs cut from the loin.  I prefer the ones cut from the shoulder because there's more fat, so more flavor!  But, these were still good.

I drizzled the ribs with Newmans Olive Oil and Vinegar salad dressing and then seasoned with Wolfe Rub Original.

Grilled over direct heat to get a nice crust, then finished indirect.

Threw on a zuchini that was marinated in the Newmans Dressing as well.  Gotta have the veggies!

Moved the zuchini to indirect heat to finish for the time it took to drink a beer.......

Dinner's ready

We also had homemade pasta salad and potato salad.  My plate.


  1. Wow - 3' of snow. I'd been watching the weather and wondered if you were in the "got hammered" zone. The food looks excellent and glad to see you back on line.

  2. Nice cook Larry! Where you been?

  3. Glad to see you back, Larry.

  4. I love ribs of all kinds.... Good to get the frill up and running again!

  5. Fabulous as always Larry! How long did those ribbers take to cook?

    I also love that you measure time the same way I do "cook for the length of time it takes to drink a beer."

    Now that's what grillin' is all about!