The Making and Devouring of "Ed's Famous Ribs"...

Once our good friends, Vaughn & Debbie knew Ed & Lisa would be coming into town, Debbie immediately came up with the idea this would be a good time for them to finally get to sample some of the famous "Ed's Ribs" they've heard us brag about.... We ran the idea by Ed & Lisa, who agreed to our plan..... So Saturday afternoon, Bruce and I took them out to Sam's Club where we allowed Ed to pick out his choice of ribs to work with... Then Sunday afternoon, after church we all gathered around him in the kitchen to watch him do his thing.... (No pressure Ed)....

Possibly a little showman within???...

First step..... open the packaging and wash down the meat.... (By the way... These are baby back ribs).....

Placed in the baking tins ready for the next step.....

As we didn't have large enough tins, Ed had to cut each set of ribs in half....

Then he slices into the back sides ever so slightly so they can obsorb the ingredients better during precooking in the oven....

Adding the "secret" ingredients......

And a little touch of TLC also goes into the mix......

As Ed says, This is the most important step.... Making sure the tins are tightly sealed during the oven cooking.....

Instead of using the oven, Ed thought he's like to try something new and precook the ribs in Bruce's steele kitchen ..... It was a very hot day and we wouldn't have to have the oven running any more then necessary... (I still had to bake my Mac & Cheese)....

Once the ribs precooked the time required, it was time to start the grilling part of the craft....The Chef working his magic......

Mmmmmmm..... Mmmmmmmm.... Looking Good!!!

And.... Oh yeah... A little of Merredith's Mac & Cheese to go along with the ribs....

Table set... ribs served.... Time to eat.....

This pictures says it all I think... Need I say anything more??

A little editor's note here.... I DO NOT DO RIBS!!!.. I DO, DO ED'S RIBS!!! The others pale in comparison by far!!! These are the best ribs out there... Not only are they DELICIOUS.... the meat falls right off the ribs.... Delicious and tender.... We keep telling Ed he needs to open up his own little place... He says he's thought of it... And calling it, "Ed's Rib Shack"..... (Sounds good to me..... Now just take my reservation please)