Nathan Lau wrote:
> Lewis wrote:
>
>> We cook about 450 LBs of Beef Back Ribs each month for one of our
>> local high
>> school booster clubs here in California. We use a large on-wheels 3' X 6'
>> bbq with adjustable grate grill. Build our fire about 1 hour before
>> adding
>> the rib racks, using only red oak firewoood. Spread the logs to an
>> even bed
>> of "coals" across the bottom of the bbq pit.
>>
>> Trim off as much fat as possible, season with lots of dry rub - both
>> sides.
>> Place on grill outside up (the side of the rib rack that is toward the
>> outside of the steer / cow). Keep your grate high (hand over fire count
>> about 8-10) and grill until the blood pools on the top of the rib racks.
>> Then turn each rack over.
>> With a good fire total cooking time is about one hour.
>>
>> Remove from grate and slice each into individual ribs for serving.
>> Place in
>> serving pan and foil.
>
> Where are you located? Bay Area?

Oh, I see. San Luis Obispo County.

http://www.unclewaynes.net/

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>