Because Ribs

The Mensch is home. (Everyone say hooray!) We will have him for just a couple of weeks, but we are having a blast hearing about all his adventures. Well, at least those he will share with his parents …

In any case, he made a request for ribs for his first night home. So I thought it was time to share my rib technique with all of you. 

You start with – yes – a rack of ribs.

Put them on foil and sprinkle with your favorite seasonings. Be generous. 

I use a blend of Montreal Seasoning and Dinosaur Barbecue Cajun Foreplay rub. 

Once the ribs have been thoroughly sprinkled with the spices, wrap them in foil. Be generous. Two or three layers is good. 

Place the wrapped ribs in the fridge overnight. Give them a good 8 to 12 hours. 

In the morning, place the wrapped ribs in a big pan and toss them in the oven. Cook at a low heat ( like 300 F) for a good four hours. Low and slow. That’s the name of this game. 

Once they’re cooked to all kinds of tenderness, take them out of the oven and put them directly back into the fridge. Do not unwrap!

About a had hour before you’re ready to ear, unwrap the ribs and toss them on a grill. Slather with bbq sauce. Let them cook until they’re hot and popping. Serve with more sauce, if desired …

… And if you happen to live in central NY, add a bowl of salt potatoes.

Let the drooling commence. 

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