Dog3 > wrote in
:

> Wayne Boatwright > chugged a beer and wrote in
> :
>
>> "Kent" > wrote in
>> newsttyd.227541$5K2.131511@attbi_s03:
>>
>>> "Wayne Boatwright" > wrote in message
>>
>>>> There are purists who only use salt and pepper. What I use and like
>>>> some here on rfc would consider "over the top", "unnecessary", "a
>>>> crime against beef", etc.
>>
>>> Standing rib has more than enough taste on its own that you don't need
>>> or want to blither it with seasonings, other than the proper amount of
>>> salt and pepper. We only use salt and pepper; we always slather the
>>> cut meat sides with some kind of fat, to allow proper browning, and
>>> moistness. We now use bacon fat, or salt pork fat.
>>> We always, without exception, cook standing ribs indirectly with
>>> charcoal, on the Weber grill. After browning, cook very slowly to an
>>> internal temp. of 115F at MOST!!! Always let it rest for 25 min. while
>>> you are making your Yorkshire pudding. That's what you will long for
>>> in the middle of the night weeks later.
>>> Happy Holidaze to all
>>
>> Yep, that's another way...for all you purists out there. :-) Although
>> a purist probably wouldn't cook it over charcoal.
>>
>
> You're not jabbing me for the purist remark I made a few weeks ago At
> least I hope not.
>
> Michael

Not you, Michael...Kent. :-) I wouldn't consider you a purist.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.