Herbivores, look away.
I’m sorry, I’m not against vegetarians. I even know some.
I love lentils too. I get it.
And one day my brother, Reuben*, posed a perplexing proposition…”Perhaps, something heartier to ingest?” In jest, I snickered and scrumptiously savored my kale salad. “Maybe something more stick to your ribs?”
I wondered about his prose. I fumbled to envision, or visualize with my eyes. I tried to spy, like Reub and like a hawk. A ribeye. Nay, but close.
And it was on that windswept day, I was blown further and further out to pasture. Caught in the trappings of a diabolical corn maze. A menagerie of greens lay amidst a hayfield horizon. Tremendous gusts of bovine and swine perfumed bouquets. And I saw her. And I thought… “Mmmm. Dinner.”
Takes 3hr; Makes 2 racks ~ 6-8 people
Ingredients for Slow Grilled Ribs
- 2 racks of pork ribs, washed and patted dry
- 1/3 cup sea salt
- 2 heaping tbsp pepper
- 1/3 cup garlic powder
- 2 tbsp onion powder
- 2 heaping tbsp onion flakes
- 1 1/2 tbsp ground mustard
- 1/3 cup agave (or honey if you prefer)
Method
Heat the grill to 300F (I have gas which might be slightly easier to control temperature). I always only use 2 burners**, and place my racks on a baguette tray which keeps them off direct heat.***
In a bowl mix all of your dry spices together.
Line up 2 pieces of heavy duty foil (for each rack). The double lining helps keep the juices in.
Pat racks dry and season both sides very liberally, using all of the mix. Rub it in so it’s sticks.
You are then going to drizzle the agave over both sides of the ribs, using more for the top/meaty side.
Wrap the rack in the foil and make sure to seal the sides well. I like to roll the sides in first and then crimp and roll down the top of the foil, tightly.
Place these bottom side down on the baguette tray on the grill. I like to keep my grill open a little bit to vent and keep the temp around 275F. In order to do this I just take two large pieces of foil, roll them into balls and then place under the lip of the lid, so it stays open about 2 inches or so. Cook for 1 hr.
Flip the ribs and cook another 1.5 hrs at the same temp. The smell with take you to a euphoric place. You can keep these warm in the foil for about 1.5 hrs or throw them in a warming drawer or oven at 175F until ready to eat.
In the case you are a sticky bbq rib fan (as I am) these pair exceptionally well with my tangy, spicy, sweet Strawberry Viognier BBQ Sauce.
While grilling is in process, I suggest an IPA and time to make your potato salad.
Ingredients for Purple Potato Salad
- 2 lbs purple fingerling potatoes (or similar), boiled in salted water and then placed in an ice bath and skins removed (they peal very easily after boiling).
- 1/3 cup mayonnaise
- 3 tbsp sour cream
- 2 stalks of celery, halved lengthwise and then small dice
- 1/3 small read onion, small dice
- 2 small dill pickles, small dice
- 1 tbsp each of tarragon, dill and parsley, minced
- 1 tbsp white wine vinegar
- 1 tbsp dijon mustard
- 1 scallion, diced
- 1 tsp garlic powder
- Salt and pepper to taste
Method for Purple Potato Salad
In a large bowl mix together celery, red onion, spices, herbs, scallion, pickles and garlic powder.
Once potatoes are cooled and pealed, cut them into bite size pieces.
Add potatoes in along with mayo, sour cream, dijon and vinegar. Mix well, but gently. Taste and add salt and pepper to your liking.
Refrigerate until ready to eat, but for at least an hour. This salad can be made 2 days in advance – and is probably even more delicious.
*My brother is not named Reuben. His name is Austen, and he basically invented bbq.
** My grill is 3 burners but even if yours is bigger 2 usually works well.
*** A baguette tray is just an inexpensive metal piece I had that can withstand flames, but you can use anything that works well for you. And invest in some good Grill Armor Gloves.
What else are we grillin’?
- Grilled Strawberry Steak Salad with Burrata
- Grilled Halibut with Hatch Chili Butter
- Lemon Butter Lobster Rolls
- Turkey Burgers with Mango Salsa, Wine Soaked Mushrooms and Crispy Shallots
- Filet with Cherry Chimichurri and Street Corn Salad
