This will come as no surprise to many of you, but Meathead's recipe was identified as the "clear winner" for oven-baked ribs on thekitchn.com and there was a shout out to the AmazingRibs.com website. Thought you all might be interested in taking a look!
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Meathead's Recipe declared "Clear Winner"
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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I'm guessing this from the recipe: About the smoked Meathead's Memphis Dust. To amp this up to 11, we make Meathead's Memphis Dust with smoked smoked garlic, smoked onion, smoked salt, and paprika. They are available in some stores or online.
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N227GB How have I never heard of this?
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Wife isn't much for to much smoke so I was thinking of cutting the liquid smoke in half, using the Memphis dust and some Masterpiece BBQ sauce, can I use the grill instead with the same recipe? I would like to sear the sauce a bit at the end. Make sense?? fwiw thanks to you all I've discovered a whole new (right) of BBQ!
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