photo courtesy of the BBQ Institute
my guest forgot to bring her camera to document my ribs, so here is a photo depiction, courtesy of the BBQ Institute. Since my guest forgot to bring the camera AND the beer, she is officially fired as my chef de cuisine, and demoted to scullery maid.
I will tell you that I prepared a rub* and cleaned the ribs of any membrane ( Thanks, Steve Raichlen!), and marinated the ribs in the rub overnight. I then prepared my Weber© kettle grill as per website directions. I then used a commercially packaged BBQ charcoal bag with pre-measured charcoal( that lasts 3-4 hours) and two cups of soaked mesquite chips wrapped in two foil pouches. It took a full four hours to smoke the ribs, which was good because the coals ran cold after four hours. Then, I used Stubb’s Barbeque sauce to coat the ribs during the last 20 minutes of cooking. I love this sauce because it isn’t cloyingly sweet or really thick. It is available on most market shelves ( if you can find the marinades, get them too). I served my ribs with greek-style potato salad, cucumber salad and grilled corn.
*I made this rub awhile ago with the purposes of preparing ribs, but have since forgot the proportions of the spices. Whenever I perfect the rub recipe ( and I will), I will post it.
Tags: barbeque, food, ribs
Culinary Chick 
The ribs turned out great, but…..
1 Sepphoto courtesy of the BBQ Institute
my guest forgot to bring her camera to document my ribs, so here is a photo depiction, courtesy of the BBQ Institute. Since my guest forgot to bring the camera AND the beer, she is officially fired as my chef de cuisine, and demoted to scullery maid.
I will tell you that I prepared a rub* and cleaned the ribs of any membrane ( Thanks, Steve Raichlen!), and marinated the ribs in the rub overnight. I then prepared my Weber© kettle grill as per website directions. I then used a commercially packaged BBQ charcoal bag with pre-measured charcoal( that lasts 3-4 hours) and two cups of soaked mesquite chips wrapped in two foil pouches. It took a full four hours to smoke the ribs, which was good because the coals ran cold after four hours. Then, I used Stubb’s Barbeque sauce to coat the ribs during the last 20 minutes of cooking. I love this sauce because it isn’t cloyingly sweet or really thick. It is available on most market shelves ( if you can find the marinades, get them too). I served my ribs with greek-style potato salad, cucumber salad and grilled corn.
*I made this rub awhile ago with the purposes of preparing ribs, but have since forgot the proportions of the spices. Whenever I perfect the rub recipe ( and I will), I will post it.
Tags: barbeque, food, ribs