TheCook
Senior Cook
Couple weeks ago decided to make some ABTs that all of you speak so highly of. I didnt have any leftover meat to stick in them so I grilled up the rib meat scraps from the rack I was going to cook later that day. I filled a few of them with cream cheese and a few with chedder.
I used a package of all natural ribs and a package of "enhanced".
After one hour I was a little worried that the meat had pulled this far back from the bone already.
ABTs turned out OK. They were a little too smokey for me, it overpowered the flavor of everything else. I think I also used too much bacon on each one and I shoudlnt have used smoked bacon. That may of added to the extra smokey flavor. Wife and inlaws loved them though.
This was my second attempt at ribs. (1st was a long time ago). They look good in the picture, but they didnt pull of the bone as easily. Wife seemed to think they were a little underdone, but the juices were clear. I think they may have cooked a little to close to the coals.
The hound had no complaints!
I used a package of all natural ribs and a package of "enhanced".
After one hour I was a little worried that the meat had pulled this far back from the bone already.
ABTs turned out OK. They were a little too smokey for me, it overpowered the flavor of everything else. I think I also used too much bacon on each one and I shoudlnt have used smoked bacon. That may of added to the extra smokey flavor. Wife and inlaws loved them though.
This was my second attempt at ribs. (1st was a long time ago). They look good in the picture, but they didnt pull of the bone as easily. Wife seemed to think they were a little underdone, but the juices were clear. I think they may have cooked a little to close to the coals.
The hound had no complaints!