BARBECUE

Well hello children, the weekend is upon us again, and what better way to spend it than having a barbecue? (also spelled barbeque, or abbreviated BBQ) Now when I say barbecue, I am referring to the true way of BBQ'n. To slow-cook meat at a low temperature for a long time over wood or charcoal.

We're going to cook us some baby-back ribs, which are my favorite pork rib. There are six different types of pork ribs and the baby backs, I think have the have the best flavor. This is because of a slightly higher fat content, always remember, fat = flavor.

First thing we want to do is get a good dry rub, you can make your own (which I suggest) or you can get one off the shelve. Emeril makes a decent one but the recipe were going to use is my favorite.



1Tbl White pepper
2Tbl Black Pepper
3Tbl Salt
2Tbl Sugar
2Tbl Brown Sugar
3Tbl Paprika
1Tbl Garlic Powder
2Tbl Onion Powder
1 1/2tsp Coriander
1Tbl Cumin
1Tbl Chile Powder
1 1/2 Sage


Ok, this can be a little messy, so be prepared. First you want to baste the ribs in mustard (my suggestion, Dijon) then take your dry rub and sprinkle it on the ribs. Now when I say sprinkle I mean evenly Cover them! Refrigerate for 1-3 hours.


Now comes the time consuming task of cooking the ribs, my preference is the smoke-grilling process, this is for cooks who like just a little smoke to their meats, and the technique is easily duplicated in both charcoal and gas grills. In a charcoal grill, simply add soaked hardwood chips to the coals and close the lid for a few minutes in the early stages of cooking. When you coals are ready, move your pile of coal/wood toward the end of the grill farthest away from your grills top air escape vent, and also open the bottom vent to encourage cross air flow. This way, you can adjust the internal heat and smoke by reducing or enlarging the intake and escape air vents. Close up to increase heat, open wider to cool down the grill. You want to cook your ribs at 200 -225 for 3 hours, and 45 mins, flip the ribs every 30 mins. This technique is a little trickier with a gas grill, some have special boxes where you can add wood chips. If lacking those, place the dry wood chips in a metal pan and place it on the grill next to the meat. Remember, that this is not true smoking over low heat but it does work, and I defy any grill or smoke proponent to produce a better pork rib.


Well there you go, everything you wanted to know about cooking a great baby-back rib. Now all yaw need are my Grits, Heirloom Tomato Salad, and a couple of chilly's. Enjoy...