"Janet Wilder" > wrote in message
...
> I'm rather surprised that no one has mentioned spare ribs and sauerkraut.
> --
> Janet Wilder
> Bad spelling. Bad punctuation
> Good Friends. Good Life

I tried it once but the sauerkraut kept falling through the grill. ;-)


--
Old Scoundrel

(AKA Dimitri)

"Dimitri" > wrote in message
...
>
> "Janet Wilder" > wrote in message
> ...
>> I'm rather surprised that no one has mentioned spare ribs and sauerkraut.
>> --
>> Janet Wilder
>> Bad spelling. Bad punctuation
>> Good Friends. Good Life
>
> I tried it once but the sauerkraut kept falling through the grill. ;-)
>
>
> --
> Old Scoundrel
>
> (AKA Dimitri)
>

We're BGE users and a fellow BGE user explained how to do baked beans on the
Egg. You take a needle and thread and carefully thread the beans together.
I suppose the same principle could be applied for sauerkraut <g>

"Dimitri" > wrote in message
...
>
> " BOB" > wrote in message
> ...
>> "Andy" <q> wrote in message ...
>>> Got favorite ribs?
>>>
>>> short ribs?
>>> beef ribs?
>>> baby back ribs?
>>> ___ ribs?
>>>
>>> What's your favorite? And your second favorite?
>>>
>>> I've never made ribs, nor can I remember the last time I ate them.
>>>
>>> Anyone?
>>>
>>> Best,
>>>
>>> Andy
>>>
>>
>> St Louis cut spares. With the rib tips smoked, too. Chef's treat.
>>
>> As a matter of fact, there will be six racks hitting the grill at about 7
>> AM to be ready for lunch tomorrow.
>>
>> BOB
>
> Amen!
>
> Best pork rib cut bar none!
>
>
> --
> Old Scoundrel
>
> (AKA Dimitri)
>

Plus, spares are about $1.79/# right now. St. Louis trimmed are $2.39/#.
Rib tips (if you can find 'em) are $.99/#. Trim 'em yourself, save money
and use the tips in beans, chili, soups, stews, or just smoke 'em right
along with the ribs for a special treat to nibble on as the ribs smoke.

BOB

BOB said...

> "Dimitri" > wrote in message
> ...
>>
>> " BOB" > wrote in message
>> ...
>>> "Andy" <q> wrote in message
>>> ...
>>>> Got favorite ribs?
>>>>
>>>> short ribs?
>>>> beef ribs?
>>>> baby back ribs?
>>>> ___ ribs?
>>>>
>>>> What's your favorite? And your second favorite?
>>>>
>>>> I've never made ribs, nor can I remember the last time I ate them.
>>>>
>>>> Anyone?
>>>>
>>>> Best,
>>>>
>>>> Andy
>>>>
>>>
>>> St Louis cut spares. With the rib tips smoked, too. Chef's treat.
>>>
>>> As a matter of fact, there will be six racks hitting the grill at
>>> about 7 AM to be ready for lunch tomorrow.
>>>
>>> BOB
>>
>> Amen!
>>
>> Best pork rib cut bar none!
>>
>>
>> --
>> Old Scoundrel
>>
>> (AKA Dimitri)
>>
>
> Plus, spares are about $1.79/# right now. St. Louis trimmed are
> $2.39/#. Rib tips (if you can find 'em) are $.99/#. Trim 'em yourself,
> save money and use the tips in beans, chili, soups, stews, or just smoke
> 'em right along with the ribs for a special treat to nibble on as the
> ribs smoke.
>
> BOB


You are obviously Pros, and speak in private dialect!

Andy

" BOB" > wrote in message
. ..
> "Dimitri" > wrote in message
> ...
>>
>> " BOB" > wrote in message
>> ...
>>> "Andy" <q> wrote in message ...
>>>> Got favorite ribs?
>>>>
>>>> short ribs?
>>>> beef ribs?
>>>> baby back ribs?
>>>> ___ ribs?
>>>>
>>>> What's your favorite? And your second favorite?
>>>>
>>>> I've never made ribs, nor can I remember the last time I ate them.
>>>>
>>>> Anyone?
>>>>
>>>> Best,
>>>>
>>>> Andy
>>>>
>>>
>>> St Louis cut spares. With the rib tips smoked, too. Chef's treat.
>>>
>>> As a matter of fact, there will be six racks hitting the grill at about
>>> 7 AM to be ready for lunch tomorrow.
>>>
>>> BOB
>>
>> Amen!
>>
>> Best pork rib cut bar none!
>>
>>
>> --
>> Old Scoundrel
>>
>> (AKA Dimitri)
>>
>
> Plus, spares are about $1.79/# right now. St. Louis trimmed are $2.39/#.
> Rib tips (if you can find 'em) are $.99/#. Trim 'em yourself, save money
> and use the tips in beans, chili, soups, stews, or just smoke 'em right
> along with the ribs for a special treat to nibble on as the ribs smoke.
>
> BOB


Great price - also very useful for the base of Pasta Sauce. Nothing beats
the flavor of Pork - It's a must!


--
Old Scoundrel

(AKA Dimitri)

On Sat, 28 Jun 2008 16:21:11 -0700, "Dimitri" >
wrote:

>> Plus, spares are about $1.79/# right now. St. Louis trimmed are $2.39/#.
>> Rib tips (if you can find 'em) are $.99/#. Trim 'em yourself, save money
>> and use the tips in beans, chili, soups, stews, or just smoke 'em right
>> along with the ribs for a special treat to nibble on as the ribs smoke.
>>
>> BOB
>
>
>Great price - also very useful for the base of Pasta Sauce. Nothing beats
>the flavor of Pork - It's a must!

We got 12 pounds of spares this morning for $1.49 a pound. Looking
forward to the 4th. I'll probably won't do them till the 5th though.


Lou

BOB wrote:

> Plus, spares are about $1.79/# right now. St. Louis trimmed are $2.39/#.
> Rib tips (if you can find 'em) are $.99/#. Trim 'em yourself, save money
> and use the tips in beans, chili, soups, stews, or just smoke 'em right
> along with the ribs for a special treat to nibble on as the ribs smoke.

When I was feeding a family, I saved the tips and the flap to put into
the tomato sauce a/k/a "gravy." I used to do that 6 hour Sicilian thing
with the meatballs, sausages, pork rib trims, and a chicken breast on
the bone. Sometimes a couple of pieces of bracciole, all in a huge stock
pot with at least 4 big cans of tomatoes and 4 of tomato paste.

My kids were in college before they tasted store-bought spaghetti sauce
or canned soup. Looking back---boy was I obsessive!


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Andy wrote:
> jmcquown said...
>
>> Andy wrote:
>>> Got favorite ribs?
>>>
>>> short ribs?
>>> beef ribs?
>>> baby back ribs?
>>> ___ ribs?
>>>
>>> What's your favorite? And your second favorite?
>>>
>>> I've never made ribs, nor can I remember the last time I ate them.
>>>
>>> Anyone?
>>>
>>> Best,
>>>
>>> Andy
>>
>>
>> Wait a minute, didn't you just go to Kansas/Missouri for BBQ? And
>> you didn't have RIBS?! Blasphemy
>>
>> Jill
>
>
> My Dear Jill,
>
> I got my fill of BBQ brisket and pulled pork but not enough stomach
> to go back for third day ribs. ((
>
> Say "Memphis" to me? ))
>
> Love,
>
> Andy


I'll say "Memphis" but since I'm not there it may not mean much

Jill

Andy wrote:
> Got favorite ribs?
>
> short ribs?
> beef ribs?
> baby back ribs?
> ___ ribs?
>
> What's your favorite? And your second favorite?
>
1. pork ribs
2. beef ribs

Jill

Chile Fiend wrote:
> (Steve Pope) wrote in news:g43gu0$jt5$1
> @blue.rahul.net:
>
>> Chile Fiend > wrote:
>>
>>> (Steve Pope) wrote in
>>
>>>> Chile Fiend > wrote:
>>
>>>> Sorry, I gotta give the edge to short ribs over baby backs.
>>>> I consider the latter "pork ribs for beginners". They
>>>> will be tenderer sooner, but there's not enough of a mass
>>>> of muscle/connective tissue to meld into full-on Q.
>>
>>> I only like pork ribs and baby backs are what Costco has so that's
>>> what I'm buying.
>>
>> I was brain damaged when I wrote the above. I meant
>> "spare ribs" not short ribs. Arg.
>>
>> Steve
>
> Now I agree with you, but for whatever reason Costco rarely has spare
> ribs. Much more meat to feed a crowd on spares, but I take whatever
> they have. They're still better than no ribs at all.


I don't suppose there are stores other than Costco around you? What's to
stop you from shopping elsewhere if you want a slab or three of spare ribs?
With the 4th of July coming up they're going to be on sale all over the
place.

Jill

Steve Pope wrote:
> In article >, Andy <q> wrote:
>
>> Steve,
>
>> Agreed.
>
>> Still, if you have never lived there and when you see the L.A. basin
>> (SINK) from Mt. Wilson, above all the brown/purple sky down below,
>> day after day!!!
>
>> If you don't live on the beach, air sucks. If you live on the beach
>> sun roasts. Pick yer poison!
>
> Oh I know.. I lived and near Pasadena for eight years. (And
> I think the smog was worse then.)
>
> It was/is brutal, especially the ozone.
>
> Steve


I've been pricing lawn mowers (Mom pays a lawn service that, as far as I can
tell, does little to nothing). I've noticed many of the web sites indicate
gas powered mowers cannot be sold in CA. A little too little, a little too
late.

Jill

"Andy" <q> wrote in message ...
> BOB said...
>
>> "Dimitri" > wrote in message
>> ...
>>>
>>> " BOB" > wrote in message
>>> ...
>>>> "Andy" <q> wrote in message
>>>> ...
>>>>> Got favorite ribs?
>>>>>
>>>>> short ribs?
>>>>> beef ribs?
>>>>> baby back ribs?
>>>>> ___ ribs?
>>>>>
>>>>> What's your favorite? And your second favorite?
>>>>>
>>>>> I've never made ribs, nor can I remember the last time I ate them.
>>>>>
>>>>> Anyone?
>>>>>
>>>>> Best,
>>>>>
>>>>> Andy
>>>>>
>>>>
>>>> St Louis cut spares. With the rib tips smoked, too. Chef's treat.
>>>>
>>>> As a matter of fact, there will be six racks hitting the grill at
>>>> about 7 AM to be ready for lunch tomorrow.
>>>>
>>>> BOB
>>>
>>> Amen!
>>>
>>> Best pork rib cut bar none!
>>>
>>>
>>> --
>>> Old Scoundrel
>>>
>>> (AKA Dimitri)
>>>
>>
>> Plus, spares are about $1.79/# right now. St. Louis trimmed are
>> $2.39/#. Rib tips (if you can find 'em) are $.99/#. Trim 'em yourself,
>> save money and use the tips in beans, chili, soups, stews, or just smoke
>> 'em right along with the ribs for a special treat to nibble on as the
>> ribs smoke.
>>
>> BOB
>
>
> You are obviously Pros, and speak in private dialect!
>
> Andy


No, just a backyard cooker.
Actually, it's American English. All is available on the internet if you
know how to search.

BOB

Chile Fiend > wrote:

> Now I agree with you, but for whatever reason Costco rarely has spare
> ribs. Much more meat to feed a crowd on spares, but I take whatever they
> have. They're still better than no ribs at all.

CostCo only carries spare ribs here in Austin. Texans don't mess
with those sissy baby backs.

-sw

Dimitri > wrote:

> "Andy" <q> wrote in message ...
>> Dimitri said...
>>
>>>
>>> " BOB" > wrote in message
>>> ...
>>>> "Andy" <q> wrote in message ...
>>>>> Got favorite ribs?
>>>>>
>>>>> short ribs?
>>>>> beef ribs?
>>>>> baby back ribs?
>>>>> ___ ribs?
>>>>>
>>>>> What's your favorite? And your second favorite?
>>>>>
>>>>> I've never made ribs, nor can I remember the last time I ate them.
>>>>>
>>>>> Anyone?
>>>>>
>>>>> Best,
>>>>>
>>>>> Andy
>>>>>
>>>>
>>>> St Louis cut spares. With the rib tips smoked, too. Chef's treat.
>>>>
>>>> As a matter of fact, there will be six racks hitting the grill at about
>> 7
>>>> AM to be ready for lunch tomorrow.
>>>>
>>>> BOB
>>>
>>> Amen!
>>>
>>> Best pork rib cut bar none!
>>
>>
>> Is that "St. Louis cut spares" a familiar order nationwide? What would it
>> be called in Kalifornia? I gotta order there.
>>
>> Recalls burnt ends in KS.
>>
>> I wish I could have a Memphis belle join me to keep me in and out of
>> trouble in Los Angeles?!? Would be well kept, fed, entertained, etc.
>> Catalina Island overnight!!!
>>
>> Back to ribs...
>>
>> "St. Louis cut spares" I'll call out west for the equal.
>>
>> Andy
>
> the Saint Luis Cut is a method of butchering the spareribs - this is not a
> preparation spicing or method of cooking. it involves taking the spareribs
> and removing the waste.

That's not waste (except the shine bone). That's the best part of
the spares up there by the tips. I cook them whole.

-sw

On Sat, 28 Jun 2008 22:24:40 -0500, Janet Wilder
> wrote:

> BOB wrote:
>
>> Plus, spares are about $1.79/# right now. St. Louis trimmed are $2.39/#.
>> Rib tips (if you can find 'em) are $.99/#. Trim 'em yourself, save money
>> and use the tips in beans, chili, soups, stews, or just smoke 'em right
>> along with the ribs for a special treat to nibble on as the ribs smoke.
>
>When I was feeding a family, I saved the tips and the flap to put into
>the tomato sauce a/k/a "gravy." I used to do that 6 hour Sicilian thing
>with the meatballs, sausages, pork rib trims, and a chicken breast on
>the bone. Sometimes a couple of pieces of bracciole, all in a huge stock
>pot with at least 4 big cans of tomatoes and 4 of tomato paste.
>
>My kids were in college before they tasted store-bought spaghetti sauce
>or canned soup. Looking back---boy was I obsessive!

it's o.k. as long as the kids didn't end up liking the jarred stuff
batter.

your pal,
blake
** Posted from http://www.teranews.com **

jmcquown said...

> Andy wrote:
>> jmcquown said...
>>
>>> Andy wrote:
>>>> Got favorite ribs?
>>>>
>>>> short ribs?
>>>> beef ribs?
>>>> baby back ribs?
>>>> ___ ribs?
>>>>
>>>> What's your favorite? And your second favorite?
>>>>
>>>> I've never made ribs, nor can I remember the last time I ate them.
>>>>
>>>> Anyone?
>>>>
>>>> Best,
>>>>
>>>> Andy
>>>
>>>
>>> Wait a minute, didn't you just go to Kansas/Missouri for BBQ? And
>>> you didn't have RIBS?! Blasphemy
>>>
>>> Jill
>>
>>
>> My Dear Jill,
>>
>> I got my fill of BBQ brisket and pulled pork but not enough stomach
>> to go back for third day ribs. ((
>>
>> Say "Memphis" to me? ))
>>
>> Love,
>>
>> Andy
>
>
> I'll say "Memphis" but since I'm not there it may not mean much
>
> Jill


Jill,

What? you represent Memphis to me!

What's a poor boy to do, visit Carolina?

That ain't my idea of Southern, for some reason.

Hell, I'll bring my golf clubs. We can play around!



Andy

On Sun, 29 Jun 2008 09:09:35 -0500, Sqwertz >
wrote:

>Chile Fiend > wrote:
>
>> Now I agree with you, but for whatever reason Costco rarely has spare
>> ribs. Much more meat to feed a crowd on spares, but I take whatever they
>> have. They're still better than no ribs at all.
>
>CostCo only carries spare ribs here in Austin. Texans don't mess
>with those sissy baby backs.
>
>-sw

i thought in texas the ribs just come from bigger babies.

your pal,
blake


** Posted from http://www.teranews.com **

l, not -l said...

>
> On 29-Jun-2008, Andy <q> wrote:
>
>> Hell, I'll bring my golf clubs. We can play around!
>>
>>
>>
>> Andy
>
> You don't need golf clubs to play around; but you would need them to play
a
> round. You are such a flirt; is it only with Jill, or are you just a
hound
> dog? ;-)


l, not -l,

When a woman sings to you, you develop a certain fondness.

But in general I am a flirt. In public, I just make people smile. I dunno
how.

Best,

Andy

blake murphy > wrote:

> On Sun, 29 Jun 2008 09:09:35 -0500, Sqwertz >
> wrote:
>
>>Chile Fiend > wrote:
>>
>>> Now I agree with you, but for whatever reason Costco rarely has spare
>>> ribs. Much more meat to feed a crowd on spares, but I take whatever they
>>> have. They're still better than no ribs at all.
>>
>>CostCo only carries spare ribs here in Austin. Texans don't mess
>>with those sissy baby backs.
>
> i thought in texas the ribs just come from bigger babies.

Big babies are rare around here. We skip the husbandry and breed
them full grown here.

-sw

Andy <q> wrote:

> I just make people smile. I dunno how.

I think that's gratefulness. They're grateful they're not as
ugly and stupid you.

-sw

Sqwertz > wrote in
:

> Chile Fiend > wrote:
>
>> Now I agree with you, but for whatever reason Costco rarely has spare
>> ribs. Much more meat to feed a crowd on spares, but I take whatever
>> they have. They're still better than no ribs at all.
>
> CostCo only carries spare ribs here in Austin. Texans don't mess
> with those sissy baby backs.
>
> -sw

Then quit hogging them all so tey can send a few uo here.

On Sun, 29 Jun 2008 11:55:19 -0500, Sqwertz >
wrote:

>blake murphy > wrote:
>
>> On Sun, 29 Jun 2008 09:09:35 -0500, Sqwertz >
>> wrote:
>>
>>>Chile Fiend > wrote:
>>>
>>>> Now I agree with you, but for whatever reason Costco rarely has spare
>>>> ribs. Much more meat to feed a crowd on spares, but I take whatever they
>>>> have. They're still better than no ribs at all.
>>>
>>>CostCo only carries spare ribs here in Austin. Texans don't mess
>>>with those sissy baby backs.
>>
>> i thought in texas the ribs just come from bigger babies.
>
>Big babies are rare around here. We skip the husbandry and breed
>them full grown here.
>
>-sw

the mommies must love that.

your pal,
blake
** Posted from http://www.teranews.com **

"Chris Marksberry" > wrote in message
. ..
>
> "Dimitri" > wrote in message
> ...
>>
>> "Janet Wilder" > wrote in message
>> ...
>>> I'm rather surprised that no one has mentioned spare ribs and
>>> sauerkraut.
>>> --
>>> Janet Wilder
>>> Bad spelling. Bad punctuation
>>> Good Friends. Good Life
>>
>> I tried it once but the sauerkraut kept falling through the grill. ;-)
>>
>>
>> --
>> Old Scoundrel
>>
>> (AKA Dimitri)
>>
>
> We're BGE users and a fellow BGE user explained how to do baked beans on
> the Egg. You take a needle and thread and carefully thread the beans
> together. I suppose the same principle could be applied for sauerkraut <g>

I never thought of that maybe I could tie the strands together and make one
giant knot. What do you think?

--
Old Scoundrel

(AKA Dimitri)

Andy wrote:
> Kate Connally said...
>
>
>>Andy wrote:
>>
>>
>>>Got favorite ribs?
>>>
>>>short ribs?
>>
>>Not so much.
>>
>>
>>>beef ribs?
>>
>>Blecch!
>>
>>
>>>baby back ribs?
>>
>>Their okay but often not cooked enough
>>and are tough and you have to chew them
>>off the bone. I hate that. Plus they're
>>expensive so I never buy them to cook myself.
>>
>>
>>>___ ribs?
>>
>>Plain old-fashioned spare ribs. That's
>>my favorite.
>>
>>
>>>What's your favorite? And your second favorite?
>>
>>Spare
>>Baby back
>>
>>
>>>I've never made ribs, nor can I remember the last time I ate them.
>>
>>I wait till spareribs are on sale really cheap
>>and buy one of those big packages with about 3
>>slabs in them. I cut them up in 2-rib sections
>>and bag them by the slab and freeze them.
>>
>>I would eat ribs all the time if I could afford
>>to eat out at a good rib place. And once in a
>>while cook my own. I eat mostly pork anyway and
>>ribs are the best type of pork. Yum!
>>
>>Kate
>
>
>
> Kate,
>
> Did'nt we have a date at Primantis in Pittsburgh? OR would you rather join
> me for breakfast in some other city in some other country?
>
> <smootch>
>
> Andy

Well, Andy, I'd love to have a date with you
at Primanti's but I don't recall a date having
been planned before now. Are you cheating with
me with some other Kate? ;-) I hope not. Let me
know when you're going to be in Pittsburgh! :-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Janet Wilder wrote:

> Kate Connally wrote:
>
>> I wait till spareribs are on sale really cheap
>> and buy one of those big packages with about 3
>> slabs in them. I cut them up in 2-rib sections
>> and bag them by the slab and freeze them.
>
>
> Kate,
>
> I buy most of our meat at Sam's Club and they sell large cryovac
> packages containing 3 full slabs of spare ribs. I cut each slab into 2
> pieces (because they fit better in the vacuum bags) and freeze the two
> halves in one bag. I smoke a whole rack in two pieces.
>
> I think two rib sections would get very dry on a long, slow smoke. Do
> you smoke your ribs? If so, how do you keep them from drying out?

No, I don't smoke them. I have a smoker but have never
used it for ribs, in fact don't use it much at all. Too
lazy, I guess. I really should try it. When I first got
the smoker I made a smoked turkey for T-day. It turned out
great but that was more than 5 years ago. I smoked a couple
of other things in the next few years but then I got out of
the habit.

Anyway, I most just bake the ribs either with
BBQ sauce or I make ribs and sauerkraut.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Dimitri wrote:

>
> "Janet Wilder" > wrote in message
> ...
>
>> I'm rather surprised that no one has mentioned spare ribs and sauerkraut.
>> --
>> Janet Wilder
>> Bad spelling. Bad punctuation
>> Good Friends. Good Life
>
>
> I tried it once but the sauerkraut kept falling through the grill. ;-)

I just did in another post. Anyway, try using a metal
screen over the grill for the sauerkraut. Smoked
sauerkraut would be awesome. ;-)

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Mon, 30 Jun 2008 13:51:21 -0400, Kate Connally >
wrote:

>Janet Wilder wrote:
>
>> Kate Connally wrote:
>>
>>> I wait till spareribs are on sale really cheap
>>> and buy one of those big packages with about 3
>>> slabs in them. I cut them up in 2-rib sections
>>> and bag them by the slab and freeze them.
>>
>>
>> Kate,
>>
>> I buy most of our meat at Sam's Club and they sell large cryovac
>> packages containing 3 full slabs of spare ribs. I cut each slab into 2
>> pieces (because they fit better in the vacuum bags) and freeze the two
>> halves in one bag. I smoke a whole rack in two pieces.
>>
>> I think two rib sections would get very dry on a long, slow smoke. Do
>> you smoke your ribs? If so, how do you keep them from drying out?
>
>No, I don't smoke them. I have a smoker but have never
>used it for ribs, in fact don't use it much at all. Too
>lazy, I guess. I really should try it. When I first got
>the smoker I made a smoked turkey for T-day. It turned out
>great but that was more than 5 years ago. I smoked a couple
>of other things in the next few years but then I got out of
>the habit.
>
>Anyway, I most just bake the ribs either with
>BBQ sauce or I make ribs and sauerkraut.

If you're not going to use that smoker you should give it to someone
who will. A friends neighbor was cleaning out his garage and asked me
if I wanted one he wasn't using. Like yours, it only had a few uses
on it. I've upgraded a few times but I re-gifted the original one and
someone else has learned the art of smoking.

Lou

Kate Connally said...

> Andy wrote:
>> Kate Connally said...
>>
>>
>>>Andy wrote:
>>>
>>>
>>>>Got favorite ribs?
>>>>
>>>>short ribs?
>>>
>>>Not so much.
>>>
>>>
>>>>beef ribs?
>>>
>>>Blecch!
>>>
>>>
>>>>baby back ribs?
>>>
>>>Their okay but often not cooked enough
>>>and are tough and you have to chew them
>>>off the bone. I hate that. Plus they're
>>>expensive so I never buy them to cook myself.
>>>
>>>
>>>>___ ribs?
>>>
>>>Plain old-fashioned spare ribs. That's
>>>my favorite.
>>>
>>>
>>>>What's your favorite? And your second favorite?
>>>
>>>Spare
>>>Baby back
>>>
>>>
>>>>I've never made ribs, nor can I remember the last time I ate them.
>>>
>>>I wait till spareribs are on sale really cheap
>>>and buy one of those big packages with about 3
>>>slabs in them. I cut them up in 2-rib sections
>>>and bag them by the slab and freeze them.
>>>
>>>I would eat ribs all the time if I could afford
>>>to eat out at a good rib place. And once in a
>>>while cook my own. I eat mostly pork anyway and
>>>ribs are the best type of pork. Yum!
>>>
>>>Kate
>>
>>
>>
>> Kate,
>>
>> Did'nt we have a date at Primantis in Pittsburgh? OR would you rather
>> join me for breakfast in some other city in some other country?
>>
>> <smootch>
>>
>> Andy
>
> Well, Andy, I'd love to have a date with you
> at Primanti's but I don't recall a date having
> been planned before now. Are you cheating with
> me with some other Kate? ;-) I hope not. Let me
> know when you're going to be in Pittsburgh! :-)
>
> Kate


Kate,

You scream "Pittsburgh," I'll be there!!!

Getting rid of the indoor beehives.

I'll treat you more than right, when the time comes!

I promise!

Pittsburgh can be a memory. Pick another place we'd rather be!?

<smootch>

Andy

l, not -l > wrote:
> On 29-Jun-2008, Andy <q> wrote:
>
> > Hell, I'll bring my golf clubs. We can play around!
> >
> >
> >
> > Andy
>
> You don't need golf clubs to play around; but you would need them to
> play a round. You are such a flirt; is it only with Jill, or are you
> just a hound dog? ;-)

LOL I don't play around, and Andy couldn't play a round (at least not on
this island) without paying some hefty fees. Dad sold his club membership
several years before he died.

Jill

> > Andy wrote:
> > > jmcquown said...
> > >
> > > My Dear Jill,
> > >
> > > I got my fill of BBQ brisket and pulled pork but not enough
> > > stomach to go back for third day ribs. ((
> > >
> > > Say "Memphis" to me? ))
> > >
> > > Love,
> > >
> > > Andy
> >
> >
> > I'll say "Memphis" but since I'm not there it may not mean much
> >
>
> What? you represent Memphis to me!
>
> What's a poor boy to do, visit Carolina?
>
> That ain't my idea of Southern, for some reason.
>

Well heck, Kansas ain't southern This is the Deep South. Totally
different world from the mid-South from whence I came. I haven't tried any
of the ribs here (yet). There are signs for some deep pit Q places off the
beaten paths but I haven't followed said paths (yet).

Jill

On Jun 28, 3:10*pm, Janet Wilder > wrote:
> I'm rather surprised that no one has mentioned spare ribs and sauerkraut.

I was going to but Google Goups was complaining. I really don't care
all that much for ribs other than with saurkraut.

John Kane Kingston ON Canada

jmcquown said...

> l, not -l > wrote:
>> On 29-Jun-2008, Andy <q> wrote:
>>
>> > Hell, I'll bring my golf clubs. We can play around!
>> >
>> >
>> >
>> > Andy
>>
>> You don't need golf clubs to play around; but you would need them to
>> play a round. You are such a flirt; is it only with Jill, or are you
>> just a hound dog? ;-)
>
> LOL I don't play around, and Andy couldn't play a round (at least not on
> this island) without paying some hefty fees. Dad sold his club
membership
> several years before he died.
>
> Jill


Jill,

We still got miniature golf. You can't deny me that!!!

Par 36?

<smootch>

Stay well, C'ya!

Andy
On the road again.