The Great Yuma BBQ Rib Experiment
Quirt and Marilyn had a great idea to have a rib cook out. The four of us discussed many possibilities at length, because isn't the anticipation a great part of any adventure? We finally settled on pork ribs with a dry rub, seared on a hot grill and then finished with some custom BBQ sauce in a slow cooker. And that is the precise experimental procedure that we used. The experiment was classified as a tremendous success and I have heard rumors of a Grilled Salmon encore...
Steve and Quirt planning the BBQ day's activities in the shade of an 80° day.
Here come the ribs to the cooking pit, with the dry rub applied, courtesy Marilyn & Quirt!
Steve photobombs the full beautiful pork rib slabs. We cut them to slow cooker size. They were also easier to handle on our small RV Weber Q grills. Look at the Rosemary leaves on that meat! These are no Baby Back Ribs, these are full size meaty pork ribs!
Quirt & Steve put a sear on the dry ribs with the Weber Q Grills.
Steve stands at the ready with his trusty giant tongs. ...Ground Control to Major Tongs...
Quirt has a nice sear pattern going on those beauties!
Layering the ribs and special BBQ sauce into the slow cooker pot.
The cooker is loaded and ready to go. 4 hours on high please.
First slab on the cutting board! Yipee!
Totally tender and meaty; Apparently cooked to perfection!
Quirt & Mailyn show the way on the first course. bon appétit!
No comments:
Post a Comment