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Thursday, November 12, 2015

First the ribs, then the pie. That's Thanksgiving!

I was going to write a wonderful dissertation on Thanksgiving and all its treasures, legends, and folklore. Bah. Patty and I will enjoy BBQd spareribs on the Weber with a rub that I have made for years, and some BBQ sauce that will rip your knickers. While the ribs are cooking, we’ll be eating a dozen or so oysters on the half shell. That’s tradition.

The rub is equal parts black pepper, white pepper, and cayenne pepper. It will have considerable granulated garlic and smoked hot paprika mixed in. Colorful and tasty when generously rubbed into the pork. Don’t mess with those baby back ribs. Get the full slab of meat and bone, the ones that lap over the edges of the Weber grill.

I like to use hickory or apple wood chunks, well soaked, for the smoke. Put the charcoal to the sides, not directly under where the meat will be. When the charcoal has a covering of white ash, put the chunks in and let them catch on fire really good. Then, with the top vent closed, put the lid on to put out the flames. Only takes a few seconds. Open the lid, open the vent, put the ribs in and get that cover back on before the flames return. If that doesn’t drive your neighbors nuts, nothing will.

When the smoke dies off, open the lid and mop on the BBQ sauce. Whooooeeee, pardner, this is Thanksgiving. My sauce is pretty simple. Pint of home-canned stewed tomatoes, half a yellow onion, cut up bell pepper, any color, three JalapeƱos, seeds in, quarter cup of molasses, three cloves garlic, chopped, Tblspn hot smoked paprika, and a  pint of Kentucky bourbon. Put one quarter cup of bourbon in sauce, drink the rest as the day progresses.

Put all the ingredients in a sauce pan, bring to a boil, cover and simmer on low for about forty five minutes. Let it cool, and put in blender to puree. Better make two batches.

It will take about three hours for the ribs to cook, maybe four if it’s a real honker of a slab, and you will want to mop that sauce on several times. The meat should simply fall off the bones. Some people want veggies or taters or things with supper. Why?

After we have collected a platter full of bare bones, I’ll smile at Patty, she’ll smile back, and we’ll probably fall fast asleep in our rockers. When we awaken, there will be large wedges of sweet potato pie served, possibly with great dollops of home whipped cream.

Happy Thanksgiving to you from us.

Until next time, read good books and stay regular.

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