I'm ready for memorial day:
http://i50.tinypic.com/29c6f0k.jpg

On Wed, 26 May 2010 20:07:49 -0400, brooklyn1 wrote:

> I'm ready for memorial day:
> http://i50.tinypic.com/29c6f0k.jpg

Next time you take pictures, be extra careful to pick up your lacy
underwear off the floor so they don't get included in the picture.

And beef back ribs. Pbbt. I have 6 plates of whole short ribs, 27 pounds
worth. You know - the kind with meat on them. What you have there are
soup bones.

And the last thing I'd do is buy non-cryovaced meat 5 days before the
event. I guess you're going Andy-style, eh?

-sw

In article >,
brooklyn1 > wrote:

> I'm ready for memorial day:
> http://i50.tinypic.com/29c6f0k.jpg

Nice. But please don't forget to fly the flag?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

"Sqwertz" > wrote in message
...
> On Wed, 26 May 2010 20:07:49 -0400, brooklyn1 wrote:
>
>> I'm ready for memorial day:
>> http://i50.tinypic.com/29c6f0k.jpg
>
> And beef back ribs. Pbbt. I have 6 plates of whole short ribs, 27 pounds
> worth. You know - the kind with meat on them. What you have there are
> soup bones.
>
(snippage)
> -sw

Ahem. The label clearly states PORK ribs. That's what you'll find in any
BBQ joint in the southern U.S. As for more meat, well... that's why they're
called "spare" ribs. Where's your caveman spirit?!

Me, I buy "country ribs" which aren't ribs at all but a cut from the pork
shoulder. Lots of meat. Nicely marbled, which you don't find in a lot of
pork these days, so they stay very tender now matter how you cook them.

I'm not a fan of sauced ribs (the sauce tends to burn on the grill, so no
mop for me while they're cooking). I'd go with a dry rub and cook them
until the bones pull apart. Offer sauce at the table.

Jill

On May 27, 6:58*am, "jmcquown" > wrote:
> "Sqwertz" > wrote in message


> Ahem. *The label clearly states PORK ribs. *That's what you'll find in any
> BBQ joint in the southern U.S. *

Have to agree with you on that Jill!! Country ribs are the best for
grilling. And a dry jerk rub is perfect for BBQing.
But really...Crystal Palace vodka?......I will stick to my Absolute
Citron.

On 5/26/2010 7:07 PM, brooklyn1 wrote:
> I'm ready for memorial day:
> http://i50.tinypic.com/29c6f0k.jpg
>

Ribs have been on sale here a few times for 99 cents a pound. We have
plenty in the freezer and will probably grill some up this weekend.

Have fun!

George L

On Thu, 27 May 2010 06:58:05 -0400, jmcquown wrote:

> "Sqwertz" > wrote in message
> ...
>> On Wed, 26 May 2010 20:07:49 -0400, brooklyn1 wrote:
>>
>>> I'm ready for memorial day:
>>> http://i50.tinypic.com/29c6f0k.jpg
>>
>> And beef back ribs. Pbbt. I have 6 plates of whole short ribs, 27 pounds
>> worth. You know - the kind with meat on them. What you have there are
>> soup bones.
>
> Ahem. The label clearly states PORK ribs.

Ahem, yourself, Jill. There are two packages of pork spare ribs,
and one package of BEEF RIBS above that.

Believe me, I know my meat. Come over here, let me give you the
tour.

-sw

On Thu, 27 May 2010 04:08:28 -0700 (PDT), Mr. Bill wrote:

> Have to agree with you on that Jill!! Country ribs are the best for
> grilling. And a dry jerk rub is perfect for BBQing.
> But really...Crystal Palace vodka?......I will stick to my Absolute
> Citron.

Don't get him started on his Crystal Palace Vodka.

9:22am - too late now.

-sw

On Thu, 27 May 2010 08:21:45 -0500, Sqwertz
> wrote:

>On Thu, 27 May 2010 06:58:05 -0400, jmcquown wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Wed, 26 May 2010 20:07:49 -0400, brooklyn1 wrote:
>>>
>>>> I'm ready for memorial day:
>>>> http://i50.tinypic.com/29c6f0k.jpg
>>>
>>> And beef back ribs. Pbbt. I have 6 plates of whole short ribs, 27 pounds
>>> worth. You know - the kind with meat on them. What you have there are
>>> soup bones.
>>
>> Ahem. The label clearly states PORK ribs.
>
>Ahem, yourself, Jill. There are two packages of pork spare ribs,
>and one package of BEEF RIBS above that.

So what that they are, beef back ribs are good too, adds variety and
one guest doesn't eat pork. I got a couple fanily packs of ribeye
steaks too... and naturally gonna make my famous Hillshire kielbasa
and beans. No SPAM, sorry.

http://www.worldfamousrecipes.com/be....html?3c1953a0

"brooklyn1" > wrote in message
...
> On Thu, 27 May 2010 08:21:45 -0500, Sqwertz
> > wrote:
>
>>On Thu, 27 May 2010 06:58:05 -0400, jmcquown wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Wed, 26 May 2010 20:07:49 -0400, brooklyn1 wrote:
>>>>
>>>>> I'm ready for memorial day:
>>>>> http://i50.tinypic.com/29c6f0k.jpg
>>>>
>>>> And beef back ribs. Pbbt. I have 6 plates of whole short ribs, 27
>>>> pounds
>>>> worth. You know - the kind with meat on them. What you have there are
>>>> soup bones.
>>>
>>> Ahem. The label clearly states PORK ribs.
>>
>>Ahem, yourself, Jill. There are two packages of pork spare ribs,
>>and one package of BEEF RIBS above that.
>
> So what that they are, beef back ribs are good too, adds variety and
> one guest doesn't eat pork. I got a couple fanily packs of ribeye
> steaks too... and naturally gonna make my famous Hillshire kielbasa
> and beans. No SPAM, sorry.
>
>
I had wonderful beef ribs at a restaurant in Houston. In fact they were
prime rib ribs Very tasty! There is absolutely nothing wrong with beef
ribs. And thank you for looking out for your guest who can't eat pork.
Just don't get the ribs mixed up on the grill

Jill