Pork Ribs


 

My wife and daughter are both vegetarians, who sometimes object to the smell of roasting meat from the oven. I eat less meat than most Americans, but I’m not a vegetarian, and I do enjoy the grilling process. Several years ago my wife bought me a charcoal fueled outdoor ceramic grill and I’ve hardly needed to cook meat indoors since. I’ve used this device to prepare traditional smoked meats like brisket, whole duck and prime rib, but I've also used it for more exotic applications like baking pizzas and boiling down maple sap into syrup.

Here I’m smoking pork ribs from a local Amish farm. I use dry rub heavy in cumin and fennel, then baste in the last hour using house made BBQ sauce containing just a touch of horseradish. Later served for an Independence Day picnic.

Comments

Post a Comment

Popular posts from this blog

Julia and Fred, who need no introduction

Image
  If you are under thirty, if arugula and microwave ovens have always been a fixture of your kitchen, then you may know Julia only as Meryl Streep's character in  Nora Ephron's final romantic comedy .  If you are of that younger generation, then you will not think of Julia Childs the way I do. I am old enough to remember my mom watching " The French Chef " while it was still in production, but I was too young at that age to appreciate Julia's cultural importance.  She popularized French cuisine in America during the 1960s.  She was the culinary educator who became a  ‘celebrity chef’ years before Food Network started grinding them out like little sausages.  While not my earliest memory of Julia, my most distinct impression of her is from touring her model kitchen in the basement of the  Smithsonian Museum of American History .  There, among other things, visitors can watch of a video of Julia Child making  mashed potatoes for six , with ...
Read more

Dave's cobb blog

My post "Regarding Martinis" was actually inspired by another misappropriated food name. The Cobb Salad. I love Cobb salad. It is my comfort food. So much, that I have considered starting a blog to review all the Cobb salads I have ever eaten. My Cobb blog. Consider this my seminal blog post. It took 20 minutes today to receive my Cobb from the ***** restaurant in Bucks County, Pennsylvania, which is more time than it should take to make a chopped salad with only seven ingredients. In fact, my salad was missing three of those ingredients: bacon, avocado and fresh tomatoes. In their place was some breaded, deep fried abomination on top of the lettuce. “Is this a Cobb?” I asked the waitress. “Yes.” She said. “It doesn’t look like a Cobb salad.” “That’s our version of a Cobb Salad. I don’t know if it’s like Cobb Salads at other places.” I bit my tongue to avoid arguing with her. “Our version of the Cobb salad?” What is this shit, I was thinking. A Cobb Salad is not a thing that ...
Read more