{"id":1756,"date":"2012-07-01T19:13:46","date_gmt":"2012-07-01T17:13:46","guid":{"rendered":"http:\/\/alpeblik.dk\/grillkylling\/?p=1756"},"modified":"2020-04-03T08:23:41","modified_gmt":"2020-04-03T06:23:41","slug":"ranch-house-bbq-ribs","status":"publish","type":"post","link":"https:\/\/alpeblik.dk\/grillkylling\/2012\/07\/01\/ranch-house-bbq-ribs\/","title":{"rendered":"Ranch House BBQ ribs"},"content":{"rendered":"<p>Idag er der spareribs p\u00e5 menuen, helt pr\u00e6cist Ranch House BBQ ribs efter inspiration fra &#8220;Kul p\u00e5 Weber&#8221; bogen.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2012\/07\/wpid1744-20120701-130407-MHP.jpg\" alt=\"\" \/><\/p>\n<p>F\u00f8rst laver vi en Ranch House BBQ sauce &#8211; den er efterh\u00e5nden blevet vores standard BBQ sauce\/marinade&#8230;<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2012\/07\/wpid1746-20120701-131637-MHP.jpg\" alt=\"\" \/><\/p>\n<p>Mens BBQ saucen sm\u00e5koger, klarg\u00f8res ribbenene. Tr\u00e6ls arbejde, men slutresultatet bliver s\u00e5 meget bedre n\u00e5r man fjerner hinden p\u00e5 bagsiden af benene!<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2012\/07\/wpid1748-20120701-133646-MHP.jpg\" alt=\"\" \/><\/p>\n<p>Benene sm\u00f8res godt ind i Ranch House BBQ saucen.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2012\/07\/wpid1750-20120701-155443-MHP.jpg\" alt=\"\" \/><\/p>\n<p>De f\u00e5r lige et ekstra lag n\u00e5r de kommer p\u00e5 risten. Ca. en gang i timen f\u00e5r de lige et ekstra lag BBQ sauce&#8230;<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2012\/07\/wpid1752-20120701-175901-MHP.jpg\" alt=\"\" \/><\/p>\n<p>Grillen er t\u00e6ndt op med et par h\u00e5ndfuld briketter (ca. 15-20 stk) som puttes ovenp\u00e5 g\u00e5rsdagens brugte og ut\u00e6ndte briketter. P\u00e5 den m\u00e5de h\u00e5ber jeg at kunne holde temperaturen lav nok og at briketterne br\u00e6nder l\u00e6nge nok uden man skal fylde efter. Det lykkedes mig nogenlunde at holde temperaturen mellem 120 og 130 grader. I starten kom der ogs\u00e5 en h\u00e5ndfuld hickory tr\u00e6flis p\u00e5 for at give benene lidt r\u00f8gsmag.<\/p>\n<p><img decoding=\"async\" src=\"http:\/\/alpeblik.dk\/grillkylling\/wp-content\/uploads\/2012\/07\/wpid1754-20120701-180449-MHP.jpg\" alt=\"\" \/><\/p>\n<p>Efter knap 3,5 timer er der serveret! Mumselumse siger jeg bare!!!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Idag er der spareribs p\u00e5 menuen, helt pr\u00e6cist Ranch House BBQ ribs efter inspiration fra &#8220;Kul p\u00e5 Weber&#8221; bogen. F\u00f8rst laver vi en Ranch House BBQ sauce &#8211; den er efterh\u00e5nden blevet vores standard BBQ sauce\/marinade&#8230; Mens BBQ saucen sm\u00e5koger, klarg\u00f8res ribbenene. Tr\u00e6ls arbejde, men slutresultatet bliver s\u00e5 meget bedre n\u00e5r man fjerner hinden p\u00e5&hellip;<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54,14,11,19,10,5],"tags":[],"class_list":["post-1756","post","type-post","status-publish","format-standard","hentry","category-aftensmad","category-groent","category-marinader","category-roeg","category-svinekoed","category-weber"],"_links":{"self":[{"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/posts\/1756","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/comments?post=1756"}],"version-history":[{"count":4,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/posts\/1756\/revisions"}],"predecessor-version":[{"id":4586,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/posts\/1756\/revisions\/4586"}],"wp:attachment":[{"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/media?parent=1756"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/categories?post=1756"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alpeblik.dk\/grillkylling\/wp-json\/wp\/v2\/tags?post=1756"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}