Rib Date: October 26, 2013
Ribsters: Knauer family, McDonald family, Perry family, Stults family
Is this another Steven Raichlen ribs recipe or the title of one of those late night Skinamax movies?
That silly question was soundly answered by the attending ribsters, several of who proclaimed the Bad to the Bone Ribs "best ribs ever."
Unsure if I concur, but they deserve at least to be in the conversation.
You can see why the Bad to the Bone Ribs rock. They are the competition ribs for an Arkansas-based husband and wife team that has won 27 regional championships. The main secret is a three-step cooking process, beginning with several hours of low and slow cooking on the smoker...with plenty of wood smoke. (I used Oak.).
Ribsters: Knauer family, McDonald family, Perry family, Stults family
Is this another Steven Raichlen ribs recipe or the title of one of those late night Skinamax movies?
That silly question was soundly answered by the attending ribsters, several of who proclaimed the Bad to the Bone Ribs "best ribs ever."
Unsure if I concur, but they deserve at least to be in the conversation.
You can see why the Bad to the Bone Ribs rock. They are the competition ribs for an Arkansas-based husband and wife team that has won 27 regional championships. The main secret is a three-step cooking process, beginning with several hours of low and slow cooking on the smoker...with plenty of wood smoke. (I used Oak.).
After hours on the smoker. Before basting in apple juice, butter, sugar & honey
After step one the ribs are tender and smokey. They then get basted with a combo of apple juice, butter, brown sugar and honey. Smothered in that combo of sweet goodness, the ribs, wrapped in foil, return to the smoker for another 45 minutes.
The last step requires sparking up the Weber grill. The ribs get coated in a sticky sweet BBQ sauce-- the Razor Bone Sauce-- before being finished for a few minutes per side over direct heat, allowing the BBQ sauce to caramelize.
Finished product!
Voila. Razor Bone badness! Smoky. Sweet. Tender. Nothing fancy. Old school.
Rookie ribster Shelly Knauer came strong, comparing the Bad to the Bone Ribs to Rutherford Grill's and saying she dug the fall-off-the-bone tenderness. Her husband Nathan said they "happen to go great with beer." (Don't all ribs?)
Paul Perry said they were the "best BBQ meal of the year" and were tasty with the nice Pinot Noir he supplied, while his wife Corrinne thought they were "pretty fabulous" and had nice "layers of flavors."
Speaking on behalf of the roughly 27 children present, Aiden McDonald said, "OMG they're so good.". Pressed for more, he said the three words to describe the Razor Bone ribs were "delicious, sweet and delicate."
My wife/sous chef Gillian said they were her favorite so far on the porky journey.
Next up: Princess Ribs.
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