Surf & Turf (Ribs 3 ways)

Here is my brick BBQ.
Before someone brings it up, Yes those are new boards on the fence, But in my defence its not a 4th of July party until there's a fire!!!

I finally found a use for my old turkey fryer.

My BBQ has a fire grate that can be cranked up and down. For ribs I set it up with the grate near the ground, the wood and briquettes to one side and the water pan over the fire.

One rack done with a coating of mustard under our home made rub ( my sons preference), one with oil under rub using red oak for smoke.

The wife was born on Guam and insists her ribs are done traditionally with a marinade of lemon juice, soy sauce, black pepper, garlic salt, chopped onions, and ketchup. There is a few moinks thrown in for fun.


In nearly every kitchen in Guam there is a condiment called finadene, its usually a mixture of soy sauce, rice vinegar, thin sliced onions, thai bird chiles (or whatever you can get your hands on). There is normally chopped green onions and chiles floating on top but we prefer sliced tomatoes. It has a serious bite thats great on rice or over meat.

I plated this meal with one of our favorite side dishes, Halibut ceviche.

Thank You,

Thank You for the kind words.
I would encourage anyone to try the finadene it only takes a few minutes and works well with serrano chiles. The salt,vinager, chile bite grows on you.