October 1st, 2018

cooking

Ribs

I have a love/hate relationship with BBQ ribs. It seems for every awesome experience I have with them at a restaurant, I have 2 or 3 bad ones. When we were in KC a few weeks ago, I had some wonderful meat-fall-off-the-bone ribs at a BBQ joint. But I still have flashbacks to a place in Memphis that I ate at while at MFM many moons ago that was supposedly the most famous place in town. The ribs tasted like jerky on a stick. I've had fatty ribs. I've had ribs full of gristle. I've had ribs that I had to gnaw on like I was a dog (but since I'm a furry it shouldn't have really mattered). One thing I had never done was cook ribs at home. I was afraid that I would screw them up and I would much rather cook some meat that didn't require so much bother. We had a furmeet a few months ago and someone had brought a slab of raw ribs from the supermarket. I guess he thought we could just throw it on the grill. Everyone had had enough food, however, so they were never cooked. I tossed them in the freezer. Yesterday I tried my paw at cooking them.

I consulted online recipes and did my usual thing. I read about a dozen recipes and found the common thread. Everyone has their own take on things, but there should be some universal truths. The lesson with ribs (as with most BBQ) is "low and slow;" low heat for a long time. So I seasoned them up with salt, pepper, onion, and garlic, wrapped them in aluminum foil, and threw them in a 250 oven for 6 hours. I then took them out, slathered them with BBQ sauce, and put them on the grill on low heat for another 20 minutes. Verdict: Delicious! I achieved fall-off-the-bone perfection. Now I could do the whole smoker thing, but I don't want to work that hard for my food.