BBQ Zerodog style
Zerodog
Registered Users Posts: 1,480 Major grins
The other night I made some ribs. Couldn't help but take some pictures of the process of turning meat, into meat candy!
First is the marinade. Made from scratch, and different every time I make it. This time it was something like this: Black pepper, salt, garlic powder, cayenne, chipotle pepper flakes, habenerro powder, crushed red pepper, Santa Fe chili powder, soy sauce, apple cider vinegar, lemon juice and lots of honey. I think that was it. The sauce is also the base for my homemade BBQ sauce. As it sits, it is too strong for sauce. Adding catsup, more sugar, sometimes juice, or whatever else may pop into my brain and tickle my taste buds.
Here is the pile of ribs. The trick to great ribs is removing the membrane on the back, and trimming the extra meat off the small end of the slab. This makes them cook even and completely. You can save the trimmings from this to BBQ too. I like to use it in spicy noodle soup. These are ready to get soaked overnight.
In the bags in the fridge getting ready for the next nights BBQ. Marinade time is important. In the bags I added chopped onion and lemon slices.
On the rib rack in the egg. Ready to cook 3 hours or so. After pulling from the marinade, I gave them a little rub of brown sugar.
The ribs looked lonely. So I threw some chicken thighs in the leftover marinade then tossed them in too. Chicken thighs are my favorite for BBQ. I like to remove the skin. I think it gives the meat a better marinade and better flavor too. It also makes it health food right?
Done!
Forgot to pop up my on camera flash to trigger the handheld flash... Thought this looked kind of cool anyway.
SP earlier in the day.
First is the marinade. Made from scratch, and different every time I make it. This time it was something like this: Black pepper, salt, garlic powder, cayenne, chipotle pepper flakes, habenerro powder, crushed red pepper, Santa Fe chili powder, soy sauce, apple cider vinegar, lemon juice and lots of honey. I think that was it. The sauce is also the base for my homemade BBQ sauce. As it sits, it is too strong for sauce. Adding catsup, more sugar, sometimes juice, or whatever else may pop into my brain and tickle my taste buds.
Here is the pile of ribs. The trick to great ribs is removing the membrane on the back, and trimming the extra meat off the small end of the slab. This makes them cook even and completely. You can save the trimmings from this to BBQ too. I like to use it in spicy noodle soup. These are ready to get soaked overnight.
In the bags in the fridge getting ready for the next nights BBQ. Marinade time is important. In the bags I added chopped onion and lemon slices.
On the rib rack in the egg. Ready to cook 3 hours or so. After pulling from the marinade, I gave them a little rub of brown sugar.
The ribs looked lonely. So I threw some chicken thighs in the leftover marinade then tossed them in too. Chicken thighs are my favorite for BBQ. I like to remove the skin. I think it gives the meat a better marinade and better flavor too. It also makes it health food right?
Done!
Forgot to pop up my on camera flash to trigger the handheld flash... Thought this looked kind of cool anyway.
SP earlier in the day.
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Comments
Oh My, Thanks I've just drooled on my Keyboard!!!
That looks delicious, lucky your not too close or your Doorbell would be ringing about right ...................................now
Happy 4th of July, looks like you're ready!!!
Craig
Burleson, Texas
Thanks,
Wade
North San Diego County
Wade Courtney Photography
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They were outstanding! Yum. I made that rack out of rebar a few years ago. I wanted a way to hold lots of ribs. I saw something like it on some online store once. But that is my version of it.
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