YES, finaly!!!!
BBQ'd some ribs this weekend. they came out great. good ribs are hard to
find in the Netherlands. they are badly cut and only meat between the ribs,
not on the ribs. Tried some "krabbetjes" this time. usualy we use them to
make soup. they come from the ribs on the front leg of the pig. because we
use them for soup, they are not nicely cut, but at least there is meat on
the ribs. I cut off excessive fat, marinade for some hours (basic rub
combined with some water and oil) smoke for 6 hours at 80 to 100 C. (mostly
80) they came out great. next day reheated the ribs in the oven for about
one hour (1/2 hour covered with alu foil). Ribs where still moist and
perfect to eat.

now there are only two problems left:
find a butcher who will cut "krabbetjes" nicely
get Dutch people too like meaty ribs in sted of shiners

Greatings

Adriaan (The Netherlands)

sorry for the bad English, no english spelling check

"A. Kesteloo" > wrote in message
...
> YES, finaly!!!!
> BBQ'd some ribs this weekend. they came out great. good ribs are hard to
> find in the Netherlands.
snip
> one hour (1/2 hour covered with alu foil). Ribs where still moist and
> perfect to eat.
>
> now there are only two problems left:
> find a butcher who will cut "krabbetjes" nicely
> get Dutch people too like meaty ribs in sted of shiners
>
> Greatings
>
> Adriaan (The Netherlands)
>
> sorry for the bad English, no english spelling check

Glad to hear it Adriaan. And your English is very good.

"A. Kesteloo" > wrote:
> YES, finaly!!!!
> BBQ'd some ribs this weekend. they came out great. good ribs are hard to
> find in the Netherlands. they are badly cut and only meat between the
> ribs, not on the ribs. Tried some "krabbetjes" this time. usualy we use
> them to make soup. they come from the ribs on the front leg of the pig.
> because we use them for soup, they are not nicely cut, but at least there
> is meat on the ribs. I cut off excessive fat, marinade for some hours
> (basic rub combined with some water and oil) smoke for 6 hours at 80 to
> 100 C. (mostly 80) they came out great. next day reheated the ribs in the
> oven for about one hour (1/2 hour covered with alu foil). Ribs where
> still moist and perfect to eat.
>
> now there are only two problems left:
> find a butcher who will cut "krabbetjes" nicely
> get Dutch people too like meaty ribs in sted of shiners

Hi, Adriann. Happy to hear that your ribs turned out so well. If you can,
post pics (800 x 600 x 100k or so) at alt.binaries.food.

Two things:

First. Looks are secondary. Taste is numero uno. I hope you rendered that
fat down to use for other cooking purposes. Pork fat rules!

Second. If too many Dutchies come to like meaty ribs, the price will go up!

> sorry for the bad English, no english spelling check

LMAO Have you seen the way we Americans butcher the English language? And
Graeme writes with a Scottish accent!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

ha ha, you are right taste is everything. I can't put pictures on alt food
binaries because you need an account. secondly, I did not make pictures and
ate everyting ;-). I did not collect the fat, but it is a good idea. I will
make pictures next time and put them on my webside. then you can see the
result

Adriaan


"Nick Cramer" > schreef in bericht
...
> "A. Kesteloo" > wrote:
>> YES, finaly!!!!
>> BBQ'd some ribs this weekend. they came out great. good ribs are hard to
>> find in the Netherlands. they are badly cut and only meat between the
>> ribs, not on the ribs. Tried some "krabbetjes" this time. usualy we use
>> them to make soup. they come from the ribs on the front leg of the pig.
>> because we use them for soup, they are not nicely cut, but at least there
>> is meat on the ribs. I cut off excessive fat, marinade for some hours
>> (basic rub combined with some water and oil) smoke for 6 hours at 80 to
>> 100 C. (mostly 80) they came out great. next day reheated the ribs in the
>> oven for about one hour (1/2 hour covered with alu foil). Ribs where
>> still moist and perfect to eat.
>>
>> now there are only two problems left:
>> find a butcher who will cut "krabbetjes" nicely
>> get Dutch people too like meaty ribs in sted of shiners
>
> Hi, Adriann. Happy to hear that your ribs turned out so well. If you can,
> post pics (800 x 600 x 100k or so) at alt.binaries.food.
>
> Two things:
>
> First. Looks are secondary. Taste is numero uno. I hope you rendered that
> fat down to use for other cooking purposes. Pork fat rules!
>
> Second. If too many Dutchies come to like meaty ribs, the price will go
> up!
>
>> sorry for the bad English, no english spelling check
>
> LMAO Have you seen the way we Americans butcher the English language? And
> Graeme writes with a Scottish accent!
>
> --
> Nick. Support severely wounded and disabled Veterans and their families!
>
> Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! !
> !
> ~Semper Fi~

> Adriaan
>
> I cut off excessive fat, marinade for some hours
>>> (basic rub combined with some water and oil) smoke for 6 hours at 80 to
>>> 100 C. (mostly 80) they came out great. next day reheated the ribs in the
>>> oven for about one hour (1/2 hour covered with alu foil). Ribs where
>>> still moist and perfect to eat.

The next time you marinate the ribs, consider doing them in unsweetened
apple juice, mixed with a little mustard and rub. You might enjoy the
slight apple flavor imparted to them.


--
---Nonnymus---
You don’t stand any taller by
trying to make others appear shorter.