Sunday, June 20, 2010

Rib ticklin' good - Recipe #3

In 2002....the year isn't really an important fact for this story, but it is notable that I remember it because recalling dates isn't a strength of mine. The reason I remember the year in this case is that Deano and I became parents in 2002.

We led a completely different life before November of that year. We used to spend Sundays doing nothing but drinking coffee in bed and snuggling on the sofa watching Meet the Press and the other weekend news talk shows. We went out to eat (after 6:00 PM and to places that you don't find in a strip mall and that don't sell cheese pizza). We went to the movies. We decided things on the spur of the moment.

We also made great food that took all day to cook. Homemade tortellini for example. And, in 2002 (yes I am now finally returning to the point), we made a rack of the best baby back pork ribs either of us have ever had. They aren't difficult to make, but they do take about five hours to prep and cook, from start to finish. We've been talking about making them again ever since.

Today, we finally made our favorite baby back ribs again and they were delicious, AGAIN. As I sit here hating myself for eating so many, I am thinking about what it was like to eat them this time compared to last time. Last time, it was just the two of us and I was pregnant with GJ. We were probably dreaming about having days like we had today - building with Lincoln Logs, playing a game of Battleship, and watching a good rated G movie (Wall-E, to be exact). This time our rib meal was different, for sure. It was Father's Day and we shared our rack of ribs with our three beautiful children. Best of all, the kids loved the ribs as much as we did, even GJ! Must be because he'd had them once before....back in 2002.

Barbecued Baby Back Ribs for Gas Grill

Serves 4. Published July 1, 2002, Cook's Illustratred.

1/2 cup table salt or 1 cup kosher salt
1/2 cup granulated sugar
2 racks baby back ribs (about 2 pounds each), or loin back ribs

Spice rub
1 tablespoon sweet paprika plus additional 1/2 teaspoon
1 1/2 teaspoons chili powder
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dark brown sugar
3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
3/4 teaspoon dried oregano
3/4 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon cayenne pepper

1. To brine the ribs: Dissolve salt and sugar in 4 quarts cold water in stockpot or large plastic container. Submerge ribs in brine and refrigerate 1 hour until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels.

2. While ribs are brining, cover two cups wood chips with water and soak 30 minutes, then drain. Combine spice rub ingredients in small bowl. When ribs are out of brine and dried, rub each side of racks with 1 tablespoon spice rub; refrigerate racks 30 minutes.

3.To barbecue the ribs: Place soaked wood chips in small disposable aluminum pan, (or homemade container as illustrated below); set pan on burner that will remain on. Turn all burners to high, close lid, and heat grill until chips smoke heavily, about 20 minutes. (If chips ignite, extinguish flames with water from squirt bottle.) Scrape grill grate clean with wire brush; turn off burner(s) without wood chips.

4. Arrange ribs on cool side of grill and cover (grill temperature should register about 275 degrees on grill thermometer). Cook for 4 hours, until meat easily pulls away from bone, flipping rib racks, switching their position so that rack that was nearest fire is on outside, and turning racks 180 degrees every 30 minutes. Transfer ribs to cutting board, then cut between bones to separate ribs; serve.

No comments:

Post a Comment