I think you meant to avoid any sauce containing vinegar, right Randy? As to the alternative, drink the wine and dump on the sugar. Drink enough and you won’t care, eh?
I have a rack of ribs going on the grill in about 20 minutes to go with my sweet corn.
Tom, Correct. with the exception of the wine. That very sweet cherry wine is great for rendering them in. 30#s of rib ends will hit the smoker at 6am for our sunday feast
Our ribs turned out great. I used a rib rub from JBLures and just did the grill job. Man, with the fresh sweet corn it was a dandy meal. Ma and I sat out on the patio and watched the people in the park. A light breeze was a welcome visitor. Very peaceful meal and tasty to boot.
The people heading to the river with fishing poles and kids in tow was constant today. I don’t think I have ever seen so many women hauling tackle and kids to the riverside as today. Plenty of people there yet with lines in the water.
Big old chunk of beef on the grill right now for tonight’s main dish. Trying a new rub on this roast. Its didn’t have a ton of heat but had flavor drooling out of it so it might get the nod for the brisket later on this summer.
Tom
Sounds like your having the barbaric feast weekend like us. Yesterday was an Elk backstrap rubbed and wrapped in thick bacon. Slow cooked over cherry wood to 144 degrees. Melt in your mouth medium rare
Just got done with 30#s of rib ends. shredded up for pulled pork cut the country ribs out and they got a a heavy cajun rub and a little extra smoke time. All Rendered in some door county cherry wine.
I need to start getting my daughter’s care packages put together. I’ll start vaccum sealing pint bags of left overs with the Vacmaster for them to take back to college. One way for a dad to spoil his girls propper.
Tonight’s plan – food coma
The eats were great. I have to knock this crap off….getting way too many high calorie vittles.
Got a big chunk of this beef left and its destined for sliced beef sandwiches.
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