I Hope Tomorrow Is Like Today

It's hard to ask for a better weekend-- got to do a lot of cooking.  My two big gigs involved a condo association BBQ and house warming.  Cooking for a lot of people and then for not a lot of people, but cooking everyday nonetheless.  I could get used to this.

The condo residents are some of the best eaters and party-goers I've met.  I've never been to a place where a HOA meeting can start at 11 AM, grills fire at 1, refire at 9, then people consider turning in at 11:30 PM.  There need to be more marathon BBQs-- personal opinion.

Before all this began, I had to figure out what to make.  After thinking aloud, Rick Gresh, the exec from Primehouse, dropped me, "Dry aged beef ribs.  I know a guy, who knows a guy, who can hook you up with some!"  Damn.  How can someone turn that down? 

Real quick: Rick, my iron levels are low, so I'm coming back soon to rectify the situation.

One dish down.  I even have an easy-- and awesome-- vinegar based BBQ sauce to go with.  Just need some garden fresh tomatoes and corn on the cob on the side and it's a done meal.  Second feast is going to feature my Mexican pork shoulder.  Six simple, inexpensive ingredients: pork shoulder, water, brown sugar, habanero, plantain, and white onion.  I've remade the dish four times since the UFC fight, so I know I can count on it.  Lower the habanero count, add an extra plantain and increase the brown sugar to make the dish more universally appealing, and I'm good to go.  Last time I checked everyone likes sweet, but not everyone can handle molten lava heat.  Guys, if you find that rule not to hold true, it's because you're not cooking for women, in which case you shouldn't care anyway.

For those who haven't done it, Googling recipes on ribs is an impossible task.  Everyone is a self-proclaimed expert that make the best ribs in the world.  Everyone also cooks them differently.  I'm not saying that 99.9% of these people are liars, but some may embellish a bit.

Given that I was a boy scout growing up, I can assure you, that the following is a sound cooking method:

1. Apply dry rub of choice to ribs-- I did [a simple] salt, pepper, cumin, chili powder.
2. Place ribs in a baking sheet, and fill with water.  About a mm or two deep.
3. Wrap tightly with tin foil.
4. Bake at 300 Dg for a generous 2 hours (Who uses a timer these days anyway?).
5. Grill and baste with sauce when ready.

Ribs are tough, with a lot of connective tissue.  The steaming process is crucial to making them tender.  When they're out of the oven, they could technically be consumed.  The downside is that most people would find them scary since they are grey.  This is perfectly normal, and to be expected.

To test for doneness, pull on the bones and look for elasticity.  The meat should be very easy to handle, and tender. 

When it's time to grill the ribs, I prepare a medium charcoal fire.  I'm using the grill more as an oven than for the sake of searing heat (this means cover down).

After 5-10 minutes the ribs are hot, ready, and a more pleasing red color-- just like the ones you pay money for out of the house. 

The ribs are truly excellent, mostly because of the quality of beef and aging, moreso than my awesome BBQ sauce and cooking method.  These have some marbling, and the luxurious flavor of beef (duh).  I highly recommend readers to venture out from pork ribs to check these out.  If you thought the difference between baby back and spare was big, wait until you try these.  The cross section below tells all.

Since everyone likes pictures, I'd like to add that my mom made brownies to go with the ribs, and they are wonderful.  Amazing how holding back the amount of flour can make for a more gooey and decadent product.

Comments

[miss tiffie]

omg BROWNIES!!!! :D''' << see drool...

and those ribs... haha SURE you're iron levels are low ;] tell him mine are too :D well, mine really are. OMG jealous.

pork shoulder... <3 and PSHHH to girls being wussies about heat... you forgot that i don't count as one of them :] I think i bet you on the loving spicy part :] "more more more, i don't taste spicy" hehehehe

GAHHH!!!! i wish i was there this wkend :[ so lucky!!!

meat <3 MEAT <3 meat you make = <33333333

refiring grill @ 9.. mmm my kinda meat party...

.... i sound so ADD in this post

[Chef E]

I so almost bought a huge rack of ribs to cook the other day, but chose skirt steak instead, and was a bit disappointed, since flank steak is not to be seen lately...yours look darn good!

[SippitySup]

I am afraid to make ribs. Is this wrong of me?? GREG