2011’s hot, fast and furious summer is losing ground to fall’s cooler notes. While you are out cleaning up beer cans from the horseshoes court, putting away the swim noodles and arm floaties from the pooldeck or shrink-wrapping your yacht, you are definitely going to need :
- a side-project that is less boring than that other stuff you have to do
- sustenance for all your hard work
- a good reason to invite friends over as the summer parties become sparse
Impress the Jones’ with your knowledge of Slow Food by making
Grass-Fed, Dry-Rubbed, Kombucha-Mopped Ribs!
While the Kombuchman and family were weathering Irene upstate in Kingston, NY, here's what we came up with....
The Grocery List :
Fleisher’s Meat Dry Rub (Cayenne, Salt, Pepper, Garlic, Parsley….)
1 TBS Maple Syrup
Soaked Birch Wood Chips
Charcoal
What to do :
Start up your brother-in-law's smoker and bring the grill temp up to 225 F.
Score your ribs, dry rub them and toss them on the grill.
Let them smoke at this temperature in just the dry rub for the first hour.
Add the maple syrup to the ‘buch and mix well.
Rotate and mop! Move the ribs around the grill every hour and mop them with the ‘buch mixture every 1/2 hour until the internal temperature is 165 F. Use a thermometer to check the temp.
It took us about 5 hours and a six-pack of Keegan Ales' Hurrican Kitty. Once they were done, it was Pure Pleasure on a Bone. Serving suggestion : raid your sister's garden for whatever fresh produce you can pick and eat raw - it's easy!
Smoke ‘em if you got ‘em!
Cheers,
Kombuchman and Fam
