Monday, July 25, 2011


Nothing says Summer, for me, quite like ribs. And, well, since we haven't had much of a summer (for which I'm not complaining anymore...and I wish a good, healthy, cool rainstorm all through the East & Midwest)... well, grilling is as close as I'm like to get.

I should mention, here, that I have never been one to grill. I've eaten what others have grilled, but my experience is super-limited.

Anyway, I subscribe to this pork blog because pig is awesome and they had this recipe that sounded amazing. So when my friend Sarah tells me that she's craving ribs, I think to myself "self... it's time to make some ribs."

Starting with their recipe, I did some modifications.

Instead of spare ribs, I got a rack of regular old pork ribs. I smothere the ribs with my own dry rub was an ad-hoc but spicy concoction. I used Cayenne, Chili Powder, Seasalt and Fresh Ground Black Pepper. It was pretty heavy on the Cayenne & Chili Powder and it had some serious kick when I licked it off my finger.

I let the ribs sit in the fridge for a bit longer than a day, letting all the dry rub flavors really dig their talons into the meat.

For the most part, I followed the bbq sauce recipe to a T... 1 c. Ketchup, some maple syrup, I used a red chili pepper hot sauce--but I threw in a bit more than was suggested. Maybe 1 or 2 tbsp... and I put in a whole tsp of the cayenne. I also skipped the smoke flavoring because I don't much care for smoke flavored things (with the exception of smoked salmon and smoked trout...and the naturally occuring smoky flavor from charcoal grilling).

For the cooking, I skipped the suggested baking time. (Mostly because I thought the ribs were only cooked in the oven and I really wanted mine grilled.) I put them on the grill without any bbq sauce for a while, with the lid on, letting them cook pretty slowly, further fementing those dry rubs flavors. then I put the bbq sauce on and let them cook a bit more quickly.

They turned out delicious. Tender, juicy, spicy. I wouldn't change a thing.

No comments: