The Culinary Arts Thread

The restaurant I was a server at back in the day only offered St. Louis style ribs for the longest time. By the time I quit, they were offering St. Louis style, baby backs, and beef ribs. All were tasty.

I usually use baby backs, but I wasn't even going to do ribs this weekend they just had them on display as soon as I walked in. I stopped and looked and at 1.99 I just had to. They've got alot of meat on them and are really nice.

I made a sauce earlier that I'm gonna bast them with, and the leftovers will be mighty fine Sunday.
 
I usually use baby backs, but I wasn't even going to do ribs this weekend they just had them on display as soon as I walked in. I stopped and looked and at 1.99 I just had to. They've got alot of meat on them and are really nice.

I made a sauce earlier that I'm gonna bast them with, and the leftovers will be mighty fine Sunday.
What's the hurricane outlook for your area? Looks like the entire state will be impacted in some way.
 
What's the hurricane outlook for your area? Looks like the entire state will be impacted in some way.
I don't expect anything out of the ordinary except a little more rain. Probably a lot of rain. I don't expect to even have a flicker of a power outage.
 
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I usually use baby backs, but I wasn't even going to do ribs this weekend they just had them on display as soon as I walked in. I stopped and looked and at 1.99 I just had to. They've got alot of meat on them and are really nice.

I made a sauce earlier that I'm gonna bast them with, and the leftovers will be mighty fine Sunday.

I know it’s late, just saw this. If you don’t mind telling me, what kind of sauce did you do?
 
It was in my teens and early 20's. Its much better heated in the oven. Or scrap all the cheese and stuff off in a pan and heat it, then put it all inside an omelet.
 
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