MacKenzie Posted February 11, 2018 Report Share Posted February 11, 2018 This is a big cook for me but I have an event to attend soon and I'm bringing dry garlic ribs. Did the ribs and the sauce separately today. While that was going on there was a side story- Yesterday I picked up a pork order from a farmer. In the box were some smoked pork chops. Since the KK was busy I decided for the first time in probably 10 years to get out the frying pan. The horror of it all:( This chop nearly filled a 10 inch pan. Plated. I could not believe the flavour, it was out of this world. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 11, 2018 Author Report Share Posted February 11, 2018 Ribs are cut, some are packed with the dry garlic sauce, some are frozen and some are fresh for tomorrow's dinner. 4 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 12, 2018 Report Share Posted February 12, 2018 Those ribs turned out really well Mac nice and meaty .what are dry garlic ribs cooked ribs dried out lol I don't knowOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 12, 2018 Author Report Share Posted February 12, 2018 Thanks, Aussie. It is a Canadian Chinese recipe and the sauce is a combination of water, brown sugar, soy sauce, garlic and dry mustard. Not sure why they are called dry if it isn't because of the dry mustard. 1 Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted February 12, 2018 Report Share Posted February 12, 2018 Awesome cook on both 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 12, 2018 Report Share Posted February 12, 2018 Amazing cook Mac as usual. Those octo forks work pretty good. Quote Link to comment Share on other sites More sharing options...
5698k Posted February 12, 2018 Report Share Posted February 12, 2018 Mac, do you think there’s an advantage to spinning the ribs as opposed to using a rack?Sent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 12, 2018 Author Report Share Posted February 12, 2018 I do like to spin my ribs because I find them more moist when I do. 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted February 12, 2018 Report Share Posted February 12, 2018 (edited) Thanks Mac, good to see this use of the Octoforks. And ribs are my favourite after wings. Nice. I never thought I would be saying this, but I too cannot imagine using my ODK for a big grilled or fried meat cook now! Edited February 12, 2018 by tekobo 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 12, 2018 Report Share Posted February 12, 2018 Smoked pork chops were my favorite meal as a kid - I still like them a lot now, too! Don't eat them that often, though, too many other yummy things out there competing for plate time! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 12, 2018 Author Report Share Posted February 12, 2018 Dry Garlic Ribs for dinner today. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 12, 2018 Author Report Share Posted February 12, 2018 (edited) @Tony, I totally agree on those smoked chops. I still have a few but they will be kept for a special treat. They are not cured only smoked and I could not believe the flavour. Now I just need to find out what was used for smoking. Edited February 13, 2018 by MacKenzie Quote Link to comment Share on other sites More sharing options...
Eddie mac Posted February 12, 2018 Report Share Posted February 12, 2018 Mac that looks amazing 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted February 12, 2018 Report Share Posted February 12, 2018 41 minutes ago, MacKenzie said: Dry Garlic Ribs for dinner today. I think there needs to be an emoticon for salivating in anticipation (and jealousy)! 1 Quote Link to comment Share on other sites More sharing options...
golfingfool Posted February 12, 2018 Report Share Posted February 12, 2018 Great looking ribs! Is it spun at 250* direct? And for how long? Quote Link to comment Share on other sites More sharing options...
Dirtman Posted February 12, 2018 Report Share Posted February 12, 2018 Wow, again Mac. Your wonderful rib cook only exceeded, IMHO, by your photography. Thank You. I enjoy sooo much. I can taste those ribs. Don't mean to submit redundant messages, but.... Thank you. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 12, 2018 Author Report Share Posted February 12, 2018 Thanks you Dirtman, I am glad you are enjoying the cooks as much as I. You have the advantage of it being calorie free. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 12, 2018 Report Share Posted February 12, 2018 Burp yeah they were delicious lol 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 12, 2018 Author Report Share Posted February 12, 2018 (edited) 2 hours ago, golfingfool said: Great looking ribs! Is it spun at 250* direct? And for how long? Not quite 250F most of the cook was at 230F and the total time was 4. 5 hours. Yes, direct. Edited February 12, 2018 by MacKenzie Quote Link to comment Share on other sites More sharing options...
Grant Posted February 13, 2018 Report Share Posted February 13, 2018 I can taste those from the picture Mac! Great job! 1 Quote Link to comment Share on other sites More sharing options...
