DennisLinkletter Posted January 31, 2014 Report Share Posted January 31, 2014 Every time I make these I wonder why I don't make them more often. Ate these with fresh rolls and wasabi mayo.. They went much too quickly but for how fatty they are it was actually the perfect amount.. Kept it simple with only salt, pepper, cayenne and coffee wood smoke.. 1 Quote Link to comment Share on other sites More sharing options...
MadMedik Posted January 31, 2014 Report Share Posted January 31, 2014 Looks great. I love beef ribs on KK. Web forum looks good too. Now I can " stretch" iPad screen so I can see and read again!! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 31, 2014 Report Share Posted January 31, 2014 Dennis, How do you keep your grates so new looking? Good tease pics on the ribs BTW Quote Link to comment Share on other sites More sharing options...
Smokydave Posted February 1, 2014 Report Share Posted February 1, 2014 Awesome. I do boneless short ribs on mine, glazed with a teriyaki sauce. The kids eat them like candy. Too bad they're $8+ a pound! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted February 1, 2014 Author Report Share Posted February 1, 2014 Dennis, How do you keep your grates so new looking? Good tease pics on the ribs BTW They are actually completely black at the joints outside. I use a simple stainless steel pot scrubber. I usually soak them in water first.. I don't use soap but have used salt as an abrasive.. Once a month I have my gardner clean them up pretty Living in a third world country has it's advantages, staff wise. Yes that last shot of the cut up ribs is the money shot.. They tasted that good too.. too rich/fatty to eat alone they made perfect lil sliders with the fresh rolls and wasabi mayo.. Quote Link to comment Share on other sites More sharing options...
