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Unread 10-11-2007, 11:45 AM   #1
bigmeatbbq
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Default Bob Evans Ribs......

Got two cases of Ribs(50#) from a friend that works at a Bob Evans sausage plant. The ribs are larger than Baby Backs as they are usually from boars and sows.(Big hogs make great sausages.) My Question is. Has anyone tried these ribs before. I'm going to BBQ them this weekend as a end of the season thing for my friends. They were only .50 cents a pound so I'm not out a lot of money if they suck. I don't think the 3-2-1 method would apply here. Any suggestions would be appreciated.
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Unread 10-11-2007, 12:55 PM   #2
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Bob Evans serves ribs? I was just at the local restaurant a couple nights ago for the first time in...ages. They have quite a varied (read voluminous) menu these days, so I might have missed the ribs.

I'm interested to read your review, bigmeat.
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Unread 10-11-2007, 12:59 PM   #3
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I'd go with a 2-1-1 and keep them in the foil an extra hour if they're not ready when the first hour's up.

Good luck!
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Unread 10-11-2007, 01:51 PM   #4
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The ribs are from a Bob Evans processing plant not a restaurant. The hogs are butchered and processed into sausage and Brats.
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Unread 10-11-2007, 01:54 PM   #5
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something scares me about this thread.
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Unread 10-11-2007, 02:35 PM   #6
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I fear no pig, nor any discussion of one....lol
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Unread 10-11-2007, 03:39 PM   #7
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Have any crime-family members, or people related thereto gone missing recently???

Anybody remember the sausage processing scene from the movie Prime Cut with Gene Hackman and Lee Marvin???


Not that Kung Fu Q has any reason to worry about this thread or the source of the "ribs"

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Unread 10-11-2007, 04:26 PM   #8
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Quote:
Originally Posted by bigmeatbbq View Post
The ribs are from a Bob Evans processing plant not a restaurant. The hogs are butchered and processed into sausage and Brats.
Right. Thanks for the clarification. I didn't know they served brats either. But then, I suppose there's not a lot about Bob Evans restaurants that I do know. A quick Google, however, turned up news of Bob's passing, this summer...not to bring down the room...I'm just sayin'.
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Unread 10-11-2007, 04:32 PM   #9
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You say big ribs so i'm guessing 5# racks...........10 slab's??
pretty good deal, hope they work out for ya!!
P.S. big boars mean tougher meat, may have to adjust your time, just a thought.
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