Got me athinkn' New grill coming next week......haven't had country ribs in a long time........mmmm
Get it in the back yard, season it, break out the ribs.......maybe............still deciding.
Thanks @Mr.Bones for the journey I think I see the end coming.
Excuse any cerebral flatulence I might display, by askin this (seeminly innocuous) question, but it's been one Hail of a couple weeks, runnin, hereabouts, an if I seen where ya was gittin yerself a new cooker, well, sadly , it ain't registerin with me, leastwise, not at th present time, Brother
Please, do enlighten (or refresh) my 'mind', with what ya got goin on, New Cooker- wise...I'm always excited fer such events, as ya probly know, by now...
ofelles thanks fer steerin me back in th right direction; I do recall yer Klose post, an even contributed to it...So...Tuesday, huh???? I'll bet yer wound up tighter than a dime store pocketwatch, yes? Dang sure I would be...!
Meanwhile, back at th ribs...:
dang ol Galaxy S5 ain't zackly no Master, when it comes to low light photography, lol...but, still...
Nor does it seem highly capable of autofocus, under aforementioned LL condits, as is readily apparent, above...
Oooohhhhh...
Fire....
Purty...
Okay, okay, already!: got the Memo, an th email, caught th hints, so I turned on th flash, which I ain't none to keen to use, on accounta it skews th colours from what I'm seein right before my very own eyebulbs...
These here was taken right at th ~2 hour mark, an visual inspection led to thermo poppin fer tender, with some stray 160°~ish temps noted in passin, but was goin by feel, so largely ignored temps, except to note that I was well within safety, in my assessment...
Better, already, huh????
Yup, they probed/temped "Done", but I hadda git a few shots in, fer posterity!
Submitted, fer yall's approval lol!
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Thanks, my Good Sir! Never tried em, previous...
It was a fun ride, with a Great Food ending...
I will be makin em, again, especial wantin to try Skip 's Burnt Ends receipt, kinda thing!
Never dawned on me, previous, like, but now is graven into my mind, cain't hardly wait!
Damn fine cook and an exceptionally well told journey! Frankly, you should think about putting pen to paper. The subject matter would not matter sense the telling would be the interesting part.
Yer kind words humble me, beyond measure, Brother...Not sure I have anything to say, that most folks would find of even fleetin, passin interest...
I write quite prolifically, in all actuality, but I do realize that not mucha nobody, nowadays, wants to hear it all....
I was fortunate enough, in this Life, to be brought up at th very feet of some amazin, talented, an gifted storytellers... if I can even come off one ten millionth part as captivatin, spellbindin, as them, why, then I reckon I feel purty dang proud, that they live on, through me...
Mr. Bones My favorite story tellers include Jerry Clower, Louis Grizzard, and Baxter Black. I never saw much of Will Rogers except short clips although he was probably the most famous. Jerry Clower tells a story about the last piece of chicken. As such it sort of makes my point that the subject is not as important as the tellin.
I saw this post this morning so I went to the local market and bought a package of country style ribs and I cooked them in a sweet and sour sauce today on the Napoleon gas grill. I may have over cooked them a bit but they were good. The sauce has tomato sauce 8 Oz. 1/4 cup of vinegar, brown sugar and soya sauce. Next time I would use low salt soya sauce. I should have used a smaller pan too or bought more ribs.
Hands Down, ya Win, Brother!!!
i ain't gots me but a Learner's Permit, but I'm out there, workin it...
Super appreciate yer sharin technique, ingredients, an such...I secretly live fer such minutiae, but, then, I'm kinda strange, by most folks appraisals
...
dilligaff?
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I've got some packages of country style ribs in the freezer. Been awhile since I last cooked some, but I think I hear tiny voices calling "Cook me! Cook me!" from the freezer. With your inspiration, Mr. Bones, I may just have to oblige them right soon.
Thanks, always happy to inspire, or motivate...now, if I can jus do it fer myself lol!
There is no doubt in my mind, that yer country style ribs will be anything short of delicious, scrumptious, tender, juicy, an photogenic!
Lookin forward to em, when ya git round to makin em, Sister!
Fer th most part, in general, I try hard to ignore any voices I hear, but I reckon, if yer certain (unlike me ) that they're only comin from outta yer freezer, then it's probly okay, enough!
, it ain't registerin with me, leastwise, not at th present time, Brother
, with what ya got goin on, New Cooker- wise...I'm always excited fer such events, as ya probly know, by now...
Found what works, fer me...pics should indicate th results 
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