Rib report

[Barrett's Last Privateer]

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Did you finish them off on the grill, or in the broiler?

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samjjones,

I'm pretty sure I finished them off under the broiler. Indescision comes from the fact that we don't use the term broiler in Australia. I used the element at the top of my oven, so the ribs had direct heat from a couple of inches above them.

3 applications of the sauce, followed by a couple of minutes under the broiler (assuming I've understood the term correctly) after each application. I had the element on full and the ribs really close to it, when I pulled them out you could see the sauce sizzling.

The use of this element in the oven this way is actually called a griller in Australia (where the term grill means direct radiant heat from above the food).

What Americans refer to as a grill is called a barbecue in Australia, hence: 'Chuck another shrimp on the barbie'. (Though we call them prawns, not shrimp).

Hope that hasn't been too confusing.

[slamdunkpro]

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However, there are many people who would like to eat their meal in a reasonable amount of time...not 6-12 hours later in the day.

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Solution - Carry Out

Ribs are best when you have to wait 4 - 5 hours sitting around drinking beer. It's the "total experience" [img]/images/graemlins/grin.gif[/img]

[slamdunkpro]

I hope you downed your ribs along with several cold Crownie's