Sep 06 2014
Several rain cells went through last night and left it
cloudy and cool today. That was a welcome from yesterday’s 92 deg. and 60% humidity.
Thursday I did some St. Louis cut ribs, Memphis dry style, with
Tim’s Savor Spices Top Secret seasoning. My butcher did not have any fresh ones
so I bought some Tyson ribs at the grocery. My second mistake was cooking them,
I did them on my Traeger at temps and times, and wrapping in foil that works
for me. The last ones I did were fall off the bone a little too well done. These were underdone and tough; hardly pull
off the bone. No matter how good the rub is I can’t say tough ribs are good. I
decided not to even post. I did eat 3 and liked the seasoning.
Having more than half the ribs left I was thinking of how to
use it. I have seen a lot of beef short rib Ragu recipes lately so thought I
would do some pork Ragu and have it over some yellow stone ground grits.
I and my wife thought it came out good. The Top Secret rub
on the ribs was enough to season the Ragu well. With the cool weather it tasted
good tonight. It was good enough to me I took the time to write a recipe. If
some in your family do not like grits tell them it is polenta and they will
probably like it! It would be good over pasta too.
The ribs
Ingredients
Veggies sauteeing
Tomato paste added
Chicken stock added
Fresh tomatoes added
Rib meat added
After a half hour simmering
Cream added ready to serve
The grits
My supper
It takes me six hrs to cook my ribs on my pellet grill. They fall off the bone and yum yum. Spray with apple juice every 20 mins or so. Last hr wrap in foil and BBQ sauce if we want and yumm,. Just found your blog can't wait to look around.
ReplyDeleteThanks Cindi and hope you enjoy! Don
ReplyDelete