Thread: Just cooked up a helping of ribs

My freezer is stock full of meats. I would not have been able to accomplish such tasks if I was busy having to spend my money on a woman's impulse desires for materialistic shit. Instead I was able to throw a helping of ribs in the oven, and enjoy a hearty meal. Every day I am single, I am grateful.

OVEN?!?!?
please tell me you have a grill/bbq pit and today you are just being lazy.

Usually I just use my foreman grill, but yes, I was being lazy. My apartment doesn't have a community grill, and I don't feel inclined to go buy an outdoor one.

I made mac and cheese, but with a difference. Not "Kraft", but a blend of Monterrey Jack, Jarlsberg and some smoked Ohio cheddar. I throw in a dash of seasoning blend (onion, basil, oregano, black pepper, turmeric, garlic) and a dash of proper soy sauce.

Don't afraid to try a dash of mustard powder or even paprika. Pasta really lends itself to a great deal of flexibility.

IRM: I am sure the ribs where great, but what did you have with them ? Potatoes maybe ? My grocer had some amazing giant Russets I bought and I am sure would go great with ribs and sauce.

Frank V.

Note: Big hearty Russets sometimes need a "strong hand" to make it stand out. A rich BBQ sauce sometimes gets along very well with them.

You're living the life IRM!

Also, Gordon Ramsay has an amazing Ribs recipe.

Originally Posted by Frank V.

I made mac and cheese, but with a difference. Not "Kraft", but a blend of Monterrey Jack, Jarlsberg and some smoked Ohio cheddar. I throw in a dash of seasoning blend (onion, basil, oregano, black pepper, turmeric, garlic) and a dash of proper soy sauce.

Don't afraid to try a dash of mustard powder or even paprika. Pasta really lends itself to a great deal of flexibility.

IRM: I am sure the ribs where great, but what did you have with them ? Potatoes maybe ? My grocer had some amazing giant Russets I bought and I am sure would go great with ribs and sauce.

Frank V.

Note: Big hearty Russets sometimes need a "strong hand" to make it stand out. A rich BBQ sauce sometimes gets along very well with them.

Rice. Which normally, I'd just eat them by themselves since I'm on the carnivore diet.

Originally Posted by The Nefarious IRuleMe

Rice. Which normally, I'd just eat them by themselves since I'm on the carnivore diet.

Rice- a unique choice ! We really under utilize rice in western cooking. More options than most people I know imagine, not just in preparation, but many great varieties too. Domestic rices here in the US rival anything in the world now.

Good combo. Juices or a little sauce is all the rice would need too.

Frank V.

Dinner at IRM's place!

How much weight have you lost on the carnivore diet?

Losing meat in the freezer is one part of living single I don't enjoy. Take away Beef Yaki Soba hitting the wave right now over here.

Ribs? Six hours on my Weber26 kettle with a Slow & Sear insert. Three hours at 220, minimal peach or pear wood on top of lump. Wrap in foil - for the next two hours. Last hour naked again and they get sauced/glazed if desired. Don't let the temp go over 230. Low and slow - nothing like the love of knowing your ribs are on and doing their thing. Funny - the kettle with the insert cooks better than the cast iron Tejas I used for the last decade.


The we have the whole subjects of butts and briskets, but I'm hungry now.


For complete disclosure, I have sinned. Yes, I have boiled (!) racks of baby backs for 30 minutes, until gray and ugly. Dried, slathered, dusted, then on the gas (horror) grill to finish. Sometime when you only have an hour, you need to go to extreme measures. I have been threatened with disclosure over this before...