Tuesday, July 15, 2008

Weekday Ribbing

So, the best thing about my job is that from time to time I work from home. I find this to be the perfect opportunity to be able to cook a fun lunch despite being on the clock. Of course...when one wakes up these days...never know how much rain has fallen or is on the schedule for the day...Now, the other day I received a care package with the book Smoke and Spice in the mail from my favorite, semi blog-retired BBQ guru William of Never Trust a Skinny Chef fame. Turns out it was this incredible book on BBQ and since I'm such a newbie at it there are some great recipes in it. One in particular caught my eye as I decided to do a riff on a dry rub for some really great ribs from the meat girls at Chestnut Farms.
Now...instead of a paprika based rub, I went with 2 TBS light brown sugar, 2 TBS dark brown sugar, 2 TBS all spice, 1/2 tsp each of nutmeg, cayanne, cinnamon and onion powder. I don't put salt/pepper in the rub as I put it on the ribs separate..always. Let it sit overnight in the fridge.
I got up a little early to start the fire on the BGE. The wonderful thing about smoking ribs on the egg is that once you fill up the egg (not too much mind you!) with hardwood charcoal the egg you don't have to keep shoveling more wood into it. Easy, eh? Perfect for workin' from home 'Q!

I had soaked some cherry smokewood overnight in water and added only when I opened the smoker. Now...these were spare ribs, but I decided to still employ the 3, 2, 1 method. 3 hours uncovered smoke at 225, 2 hours wrapped in foil, 1 hour unwrapped. Below is the exciting photo of the ribs wrapped in foil!
Ya gotta put the foil on. After a total of 5 hours...this was the yummy goodness
I added a little apple cider to keep the ribs moist for the last hour of smoking. What came out off the egg was unexpected yet really really tasty. Truth is that I'm very used to the paprika based ribs, but these had a wonderful savory flavor with some great little crunchay bits to nibble on. Not really all that sweet, in case ya'll were wondering and the flavoring from the local/organic ribs was really incredible. Beats getting take out any day of the week!

********************Finished!!!********************
********************Fun folk stuff ********************

Jaymie Gerard - W

11 comments:

Moon said...

Yeah, I'm gonna try the foil method next time, too. Looks tasty.

Ari (Baking and Books) said...

Beautiful photos! I think the first one is my favorite (though they're all fantastic) - I sat and looked at it for some time. :)

Ari (Baking and Books)

William Conway said...

Glad you liked the book! It is recommended by several reliable sources. It's hard to find a real book on BBQ technique. Most books think BBQ is adding a store-bought sauce.

Horror!

Café Cyan said...

The days of working from home are kinda over for me for awhile as the Big Kahuna put the kibosh on that one, but I think she may change her mind in the future. I loved making a hot lunch!

The ribs look fantastic. We never make ribs, but should.

coffeepot said...

Great looking ribs.

Cat said...

oh my goooaahhhh *slurrrpdrooool* I don't think there is anything better than ribs!! No, there most certainly is not.

Café Cyan said...

Question for you - what do you use for your reader? I've been using Bloglines and it's fine and dandy, but I'm wondering if there's something better.

-Crystal

wheresmymind said...

Hey Crystal,

I actually use Google Reader. Not a bad program and it keeps all my blog stuff under one account :)

cooknkate said...

For every post I read on the BGE, I am wishing I was your neighbor. Yummmy....I love ribs on the grill.

How's Steph feeling these days?? Be sure to post a photo of the ultrasound!

Nerissa said...

Dear God... that looks amazing. I can actually imagine the taste on my tongue and yet I think my brain is probably not doing it justice.

Peabody said...

Mmmm, ribs. Since I still don't own a grill(but soon will) I don't grill anything yet. But I will. Ribs are first up when I do.