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Post by Deleted on Oct 19, 2013 12:00:08 GMT -6
Found some baby back LAMB ribs at Rouse's today. I was looking for a rack, but no one close had any (Acquistapace's and Winn-Dixie). I didn't feel like driving to Fresh Market in Mandeville in the rain, so got the baby backs. I'm going to marinade in lots of garlic, fresh rosemary, olive oil, red, wine, s&p. Any other suggestions? Cook slow, fast, both?
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Post by jimz on Oct 20, 2013 8:40:12 GMT -6
How they came out Georgia. I think I am a day too late for suggestions. Marinate sound very good. I like to add a little brown sugar or honey in my marinates. Also a little heat. So Georgia, how did you decide to cook them on the egg. Any input from Hubby -JimZ
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Post by Deleted on Oct 20, 2013 12:51:10 GMT -6
Jimz, we're doing them tonight. On the Egg. Hubby plans about 3 hrs. at 250-275 . Apple wood for smoke. Marinating now. I like your idea. Think I'll go add some brown sugar and a few squirts of Crystal...
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Post by Deleted on Oct 21, 2013 8:43:31 GMT -6
Wow! The ribs were marvelous. Meat falling off the bone...although, not much meat on these little guys. We polished off both racks. Roasted asparagus. Stone-ground garlic cheese grits (grits aren't just for breakfast anymore!) Anyway, they were a winner. Thanks, Jimz for the idea of adding some sweet and hot. Very good!
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Post by jimz on Oct 27, 2013 8:57:01 GMT -6
Georgia sounds like a great meal to me. I could eat asparagus 7 days a week . It was my Navy Chef Father that taught me to use brown sugar in marinades. Glad all was delish with your meal. Georgia you could of thrown me a bone, LOL LOL-JimZ
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