Sunday, May 1, 2011

Sunday Dinner

Prepping the spareribs now. Removed the fascia and spread a liberal amount of applewood smoke rub. Letting them sit a while before a slow roast in a beer bath covered with foil.

After they were uncovered,  I slathered them in sauce and baked another hour to make a nice bark. They were too tender to remove and grill so they stayed inside. The bones fell tasty. A nice side salad and some veggies stir fried and were were in business.

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