Tonight I’ll be grilling bone-in country cut ribs indirect over cherry wood smoke seasoned with coarse black pepper and Everglades seasoning. Inside we will have a pot of fresh pinkeye peas with snaps and pod okra, and a pot of white rice topped with Rotel tomatoes. Summertime hot and humid here today. Ice cold longnecks and chilled wine are ready for your pleasure. Life is good in Gator Nation!
How do you do your ribs? I dry rub Memphis style and slow smoke for about four hours. I know people that parboil and then finish with lots of sauce on a hot grill.
These are not rack ribs, they’re cut into singles at W/D-half a bone running down the thin end (some meat along the bone and a quarter cut up to a half moon shaped cut on the meaty end). Season them with coarse black pepper and Everglades seasoning. Bank my charcoal along the back side of one chamber and when it’s time cover the coals with thin sliced cherry wood. Lay my ribs across the front or cooler side of the grill and close lid. Turn every 15 minutes for 4 turns. Then brush on Pat’s Homade to two sides, about 3-4 minutes each—just candy the sauce, don’t burn it. When I do rack ribs we are very close to the same—dry rub/seasoning and 4 hours. No sauce, we like the taste of the smoked meat.
OK. When I dry rub I sometimes put a little honey on at the end. Tupelo honey for very special occasions. Mostly I use Pat's for chicken. I plan on using it tonight with chicken thighs.
I’m pretty sure I’ve mentioned this before but either way—if you like the regular Everglades on pork and chicken, try the Everglades Cactus Dust along with coarse black pepper on chicken your next time you’re grilling chicken. I think you’re going to like it
Publix, W/D, sometimes W’mart—right along with the original, kinda orangish/brown label-same bottle as regular Everglades. For us it’s been really good on any chicken.
I don’t see it at every publix down here. Hitchcocks usually has a good selection of their products though.
NEVER par boil them. I know some do it for tenderness, but sucks flavor. Take your time, just like you do, for the perfect blend of smoke and tenderness. I make my own rubs and am one who doesn't put on the sauce. I make it and serve the ribs with it. If you are going to put sauce on.... follow 74's advice. His meals sound worth heading back to Florida.
Making tacos with a chorizo/chipotle meat tonight and a big bunch of pico de gallo. Friday I am making a build your own taco spread for a pregame meal. There will be conventional Tex-Mex taco meat and hard shell tacos for those that like that, like my son. I will also make chicken tinga served with flour tortillas. Pickled red onions, left over pico de gallo, queso fresca, iceberg lettuce and the like as potential toppings. Added in edit: I also bought two nice avocados. Diced and a bit of lemon juice to keep them from turning brown is the ticket.
Tonight we’re going to finish up the 15-bean hambone soup from earlier in the week. The 5-cheese Texas toast is really good with the soup too so there ya go! Summertime hot already so ice cold longnecks and chilled wine are available. Life is good in Gator Nation!
Tonight I am making Thai red curry with shrimp, bamboo shoots, yellow bell pepper and kaffir lime leaves. Over rice, of course.
On Friday I only made chicken tinga for tacos with avocado, pickled red onion and queso fresca as toppings for pregame. My son elected not to attend as he is travelling to Montreal soon and knows that if he catches covid his travel plans are in the toilet so he is avoiding crowds. I made dirty rice for him with the ground meat I was going to use for tacos. Last night my wife made a great salad with shredded chicken for a pregame meal. We took a friend to the game. Today I watched from home as it is too hot and my dermatologist wouldn't like me to get that much sun. I had orginally planned to see the evening game in person today but I don't want to go alone and I needed to cook some dinner for everyone else. Heat and sun be damned if we force a game seven. I will be there.
Tonight we’re going to have breakfast for supper. Fried cubed beef steak, grits and eggs over-easy. Cheating tonight, Grand Jr’s biscuits. Typical panhandle weather today—sunshine, summertime hot, thunderstorms, humid and muggy, mosquitoes, etc. Life is good in Gator Nation!
Tonight. Pizza’s on the Egg. An arugula & prosciutto and pepperoni & onion, with a Cesar’s salad and wine.
Last night we made clam linguini and took it and my MIL to some nice folks that we know. Missed listening/seeing the game after it started back up. Today is Tuesday so we are having tacos. My wife requested the most boring kind of tacos: ground meat, Old El Paso seasoning, hard shells. At least I made a tomatillo salsa as a topping.
Tonight I’ll be grilling bone-in country cut ribs indirect over cherry wood smoke seasoned with coarse black pepper and Everglades seasoning. Baked potatoes will be on the top rack of the grill. Inside we will have a freshly made Romaine salad topped with vine ripe tomatoes. The back porch is open and fully stocked for your pleasure. Life is good in Gator Nation!
Baked potatoes and ribs on the same grill at the same temp? I am guessing the ribs are no low and slow.
