Friday Long Weekend! Stock up on Blues & Beer

First of all There's These Two!
So disappointing that I can't get some for the weekend :(



Then there's FNB&B Dust My Broom

But most importantly we can't sit around at the computer all day so no more waiting for this:

I'm not going out to the lake or camping this weekend! Instead it's backyard barbeques, firepits and Blues Music. I've got 72 hours worth of tunes to "flapp my flippers" to and this selection of delightful beverages:
A Beautiful Blonde Leffe
A Weizen Heimer!
A Royal Treat
A Trickster
A Pale Beauty

Old friends and perhaps some new ones to share and take pleasure in!

Also.......

I'm not shy about bragging a bit and I have a reputation for doing some first class grilling so here's the down low on what it takes to make succulent and flavorful pork ribs!

First - Make sure your gas grill will burn on a LOW heat and that you can keep the temperature regulated! I prefer under 275 f. ( fill your bottle before you start)
Then - Get some good quality ribs from a butcher ( not the super market meat shelf) with the silver skin peeled!
Then - Make sure you have FRESH spices - I buy the sealed pouches for each event!

• Take your ribs out and wash them under cold water
• Cut them into sections about 5 or 6 ribs long
• Put them in a big flat pan with sides 4 to 6 inches deep
• Pour lemon juice and squeezed limes over them until they are mostly covered and let them soak

Then - Make a dry rub by mixing: ( note: I use Full Packages of each or about 1/4 cup)

• Ground Whole Chili peppers
• Onion Powder
• Garlic Powder
• Cumin
• Coarse ground Black Pepper
• Coarse Salt

Then - If your meat has had 20 minutes or more to marinate in the juice DRY IT OFF!
Save the juice in bowl!
Then - Lay your Ribs out on a flat board or baking tray
Then - Use rubber gloves to protect your skin and cover the ribs with the DRY RUB Mix making sure to literally and thoroughly rub the spices into the meat

Then - Cover the tray with plastic wrap and Put the Ribs away over night or at LEAST for 5 hours!

When the Ribs are ready allow at least 4 hours cooking time!
Before putting the seasoned ribs on the grill RUB OFF excess spices. Anything that sticks after a wipe down is ok but you do not want a crust of solid spice over the meat!
Save the spice rub and add it to the saved marinade juices!

Get the Grill Ready!
FULL propane bottle! Place Heavy foil or a foil pan that will cover 3/4 of the lower grill to catch drips and regulate heat. Get hickory or maple smoking chips and soak them in water then make a tinfoil pouch to bag them. Put the smoke pouch over the side of the grill that is uncovered.
Put a foil pan of water in the middle of the grill.
Start heating the grill up and adjust your flames down to the minimum with only the side lit that is under the smoke pouch.
Once the grill is warmed up place your ribs Bone Side Down on the TOP grill on the side away from hot side!
Keep the top closed as much as possible and watch/listen/ smell for any grease fire that may get started as the ribs start to sweat on the lower hot parts.
Have a water spritzer handy to spray down any flares and cool things down if necessary!

While the ribs are smoking in the grill get the saved juice and spice leftovers and put them in a cooking pot! Add some extra liquid if you don't have enough to half fill the pot - Beer Works!

Simmer the mixture on the stove or if you have a side burner on your grill use it!
Once your ribs are really cooking ( about an hour in ) use the simmered mixture to baste the ribs when you check them!

The SLOWER the ribs cook the BETTER they will turn out! Too much heat is your enemy and will make them dry! So keep an eye on them.

I prefer to pass the time with a BEER!

When the ribs are ready they will be browned and the meat should be easily picked off the bone.
If they get dried out by accident don't worry they'll still be tasty but the goal is Tender Succulent and full of flavour! If they cook too fast and get dry just take them of the grill and wrap them up in the foil for about 20 minutes. You can keep them wrapped up on the top grill with the lid closed.
In any case cover them up and let them cool a bit before serving!

Just Because It's Friday!


Cheers!
OMMAG