Sunday, April 18, 2010

Rubbed Ribs

The first installment from Butler Meats was the Comstock bacon; big hit.

The second was bacon burgers; HUGE hit. (Sadly, I didn't photograph them before we devoured them. Let's just say that all the best things your imagination projects when you hear the words "bacon burgers" are made manifest in those burgers. Alone, they are worth a trip to Carson City).

The third was these ribs, rubbed with a secret combination of spices. I would call them "ham ribs" rather than "pork ribs," as the cure they got gave them a distinctly hammy flavor and texture. The meat falls off the bones, crispy and dark here, tender and pink there. Really, quite, quite delicious in their own unique way. Well worth the trouble to raid the ice maker at the motel to bring them home all the way from Carson City.

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Blogger Greg said...

Ham ribs sounds good to me. I almost always carry a cooler and ice packs when we travel.When I don't I regret it.

Sunday, April 18, 2010  
Blogger cookiecrumb said...

Yowie. The ribs were already cooked, yes? Score. I love pig ribs.

Sunday, April 18, 2010  
Blogger Louis la Vache said...

OH! These look like they alone are worth the trip to Carson City!

Monday, April 19, 2010  
Blogger Zoomie said...

Greg, a cooler and ice packs probably would have been smarter - and more prepared! Live and learn.

Cookiecrumb, yes, all done. I was going to slap them on the barbecue but it was cold and windy that night, so we heated them in the oven.

Louis, well, actually, almost! :-)

Tuesday, April 20, 2010  

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