I am getting ready to buy my hrose his blankets this year as the cold weather is comingI was wondering if you think these blankets would be okay for the upcoming seasons.Turnout Sheet - 1200 DStable Sheet - 600 - 1200 DMedWeight Turnout blanket - 1200 DMedWeight Stable Blanket - 600 - 1200 D
Sheets are uselessWhen your horse is cold, his coat will fluff up and provide him an insulated layer of warmth under his coatIf you put a sheet on, it will flatten his coat and leave him colder than he would have been withoutIf he has a good coat, you might not have to blanket at allWe don't blanket if it's going to be above 40 overnight or above 50 during the dayLast year (we're in MD), we didn't have to blanket until January (there were a couple of ice storms we blanketed for prior to that, but the blankets were off within a day or so of the storms)You should consider layering, too, especially as the temps change so rapidly that what blanket was appropriate in the morning turns into an oven by afternoonI would get a waterproof lightweight blanket (with fill, not a sheet), and a waterproof mediumweight blanket to layer according to the day's weather conditionsIt would probably be a good idea to have two sets of each blanket, so if one gets sweaty or wet it has a chance to dry or get cleaned before being put back on your horseAlso look at blankets with detachable hoods you can add on if it gets super cold or stormyStable blankets aren't necessary if the barn can be closed and there are several other horses in thereWhen we close up our barn with all the stalls occupied, it never drops below 50.
This is an easy way to prepare delicious, sticky beef ribs on your grillRemember that the secret to indirect grilling is to make sure that the food doesn't get any direct heat at allYou will need to rotate the ribs occasionally to evenly cook themINGREDIENTS: 3 to 4 pounds beef back ribs (about 8 ribs) 1/2 cup ketchup 1/2 cup honey 1 4 ounce can green chilies, diced 1 large onion, chopped 4 cloves garlic, minced 1 teaspoon cayenne 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon dry mustard PREPARATION: Trim excess fat from beef ribsCombine salt, pepper and cayenneRub over the ribsPreheat grill and prepare for indirect grilling with a drip panPlace ribs on grill over drip pan and close the lid This is a marinade I use for chicken wings but it can also be used for ribs1 cup honey 1 cup tomato sauce 1/2 - 1 cup soy sauce 2 -3 tsp crushed fresh garlic 1 -2 tsp Chinese 5 spice Combine well and pour over the ribsCover and allow to sit for a few hours or even overnightCook as usualServe with rice and enjoyHope this helps and have a great day/night!!! xx K
This recipe is from Tavern on the Green in NYYou may not have all the ingredients but can tweek them to what you have or substituteI would definately make them properly if you were having a big partyIngredient Amount Measure Preparation Paprika 1/4 Cup Old Bay Seasoning 2 Tablespoons Cayenne Pepper 1 Teaspoon Chilli Powder 2 Tablespoons Garlic Powder 2 Teaspoons Salt 2 Teaspoons Sugar 1 Tablespoon Cider Vinegar 1/2 Cup Pork Ribs 2 Slabs 3 pounds or less, under flap removed Ingredient Amount Measure Preparation Onion 1 Whole Chopped Orange Juice 2 Cups Freshly Squeezed Ketchup 4 Cups Lime Juice 1/2 Cup Freshly Squeezed Cider Vinegar 1/2 Cup Brown Sugar 1/4 Cup Firmly Packed Salt 1 Tablespoon Black Pepper 1 Tablespoon Dry Mustard 2 Tablespoons Paprika 2 Tablespoons Red Pepper 1 Tablespoon Crushed Garlic Powder 1 Teaspoon Chile Powder 1 Teaspoon Tabasco Sauce 2 Tablespoons Tamarind Paste 2 Tablespoons Honey 2 Tablespoons Butter 3/4 Cup For the Barbecued Ribs Prepare the paste for the ribsSift the spices, salt and sugar together into a bowlCombine the spice mixture and vinegar to make a pasteRub the paste into the meat, cover, wrap in plastic and refrigerate overnightMake the barbecue saucePuree the onion and 1/2 cup of the orange juice for 2 minutes, or until smoothCombine the remaining ingredients in a saucepan and stir in the onion pureeBring the mixture to boil and simmer for 25 minutesRemove from the heat and let coolPre-heat the oven to 250 degreesUnwrap the ribs and place them on an aluminum foil lined sheet panBake for 3 1/2 hoursDo not turn the meatHeat a grill until very hotRemove the ribs from the oven and allow them to rest for 10 minutesPlace the ribs on the grill topside down for 2 to 3 minutes, or until the fat starts barbecueRemove the meat from the grill and cut the ribs into 3- to 4-inch piecesServe with the barbecue sauce.
Should Be Illegal Oven BBQ Ribs 3 lbs pork back ribs 1 (8 ounce) jar honey 1 teaspoon paprika 1 teaspoon chili powder 1/2 teaspoon garlic powder 2 tablespoons Old Bay Seasoning 1/2 teaspoon onion powder 1/4 teaspoon celery salt 1/2 cup dark brown sugar 1/4 teaspoon fresh ground pepper 1 medium onion, grated or finely chopped 12 ounces barbecue sauce 1/4 cup white sugar Place all ingredients together in large roasting pan (i use bottom of turkey roaster) Cut ribs apart for easier serving Mix together making sure to coat all ribs with this semi-dry paste Spread ribs out evenly on bottom of pan cover lightly with foil Bake at 375 degrees for approximately 1 hour Turning or stirring occasionally You can use broiler for these ribs, just watch more closely, and adjust cooking time.
Ingredients 125ml/4fl oz Thai or Chinese sweet chilli sauce 60ml/2fl oz cranberry sauce (from a jar) 60ml/2fl oz dark sweet soy sauce 1 clementine, juice and sliced rind 1 lime, juice and sliced rind 15-20 pork spare ribs Method 1Place all the ingredients into a large freezer bag and mix wellSeal the bag and place it on a dish so that it can lie flatTransfer the bag to the fridge and leave overnight to marinate2Preheat the oven to 180C/350F/Gas 43Remove the ribs from the fridge and transfer them from the freezer bag to a roasting tin and cover loosely with aluminium foil4Transfer the roasting tin to the ovenCook the ribs in the oven for an hour, turning them over after half an hour5Raise the oven temperature to 200C/400F/Gas 6 and remove the foil from the roasting tinCook for a further 15-30 minutes, or until the ribs are sticky and cooked through6To serve, place the ribs onto a large serving plate.
