Ribs that is...
Richard went off looking for dinner again...and ended up at his favorite butcher, Jackson's Meats on 4th Avenue. He has been going there since he was a kid when they had sawdust over the floors....I remember my local butcher having that also in Ireland. Jackson's may still do it but there is no "reason" for it now...health and safety makes sure of that LOL It's purely for the "look". When he went in (he does not go there all the time) he was chatting to the butcher (a Jackson of course) and told him how he used to come there as a child with his mum. They went into the big cooler and hand picked the ribs...well...I want all my meat from that cooler from now on OK Mr. Jackson??? LOL
I googled a rub and mixed it up...here is what the ribs looked like before cooking...
and then cooked (about 4 hours at 225). You can rub them and leave them overnight in the fridge if you wish. I just covered then in plastic and left them in the fridge for a couple of hours.
Cooked:
and ready to go...
look how they are falling off the bone..the meat was amazing...so tender and lean (I HATE fat on my meat...will turn me right off...so ribs have to be lean for me)
These were good!!! But I would not use the rub again...so now I am on a search for a spicy BBQ rub or sauce...anyone have an amazing one?
The photos are not great but I think if you close your eyes you can smell the ribs :-)
