Enjoying Family Time And Good Food

The best part of “Staycation” is enjoying time with family and we’ve not had a shortage of family time since Saturday’s kickoff with Eric’s 5th birthday party AND meeting Josh and Kaylee’s new baby brother Gavin.  Of course family time wouldn’t be quite complete without a great bbq or two or three and when appropriate (no little ones around) a bottle or two of wine.

Monday night we invited Mom and Dad over for dinner so Walt decided he would  serve smoked BBQ Ranch Baby Back Ribs.  These ribs, as always, were fantastic!!  We served them with Ranch Bacon Potato Salad, baked beans and corn on the cob.  Tonight, I’m going to repost the recipe for the ribs, they are fantastic, so glad we had enough for leftovers today!!

Try them, they are so worth the time and effort!!

015

 

RANCH HOUSE BBQ RIBS

Pit Master Amy Anderson

(Weber’s “Charcoal Grilling – The Art of Cooking With Live Fire.”)

  • Prep time:     30 Minutes
  • Grill time:     4-5 hours

Rub Ingredients

2 tbsp         Lawry’s seasoned salt

1 tbsp         Granulated sugar

1 tbsp         Pure chile powder

1 tbsp         Sweet paprika

1 tsp          Freshly grated black pepper

1 tsp          Garlic powder

1 tsp          Onion powder

1 tsp          Dry Italian seasoning

1/4 Cup    Yellow Mustard

Directions for Rub

  • After ribs have been prepared, membrane from the ribs removed, prepare your rub.
  • In a medium bowl mix the rub ingredients.
  • Lightly coat both sides of each rack with mustard, this will help the rub stick to the meat.
  • Sprinkle the rub evenly all over the racks.
  • Let the racks sit at room temperature for 30 to 40 minutes before cooking.

Sauce Ingredients

1 cup          Ketchup

1/2 cup      Cider vinegar

4 tbsp        Worcestershire sauce

2 tbsp        Light brown sugar

1 tbsp         Honey

1 tbsp         Molasses

1/2 tsp       Garlic powder

Directions for sauce:

  • While the racks are smoking, make the sauce
  • In a saucepan combine the sauce ingredients
  • Whisk until smooth
  • Bring to a simmer over medium heat stirring occasionally
  • Remove the saucepan from the heat

Grilling

This recipe originally calls for a smoker which we don’t have.  Walt prepares these ribs on a Weber Charcoal grill.

What you’ll need:

  • Charcoal
  • 4 fist size dry chunks of apple/cherry/mesquite wood chips

The Grill

  • Prepare charcoal in a chimney – when gray put it in the grill
  • Add some of the wood chips to the charcoal
  • Place drip pan with water
  • You will keep adding charcoal and chips throughout the grilling process to maintain cooking temperature

Grilling:

  • Place ribs in grill
  • Grill ribs between 225 degree’s F and 250 degree F. for four to five hours.
  • Check temperature every 30 minutes – adding additional charcoal as needed to maintain cooking temperature
  • Add additional wood chips as needed
  • Grill 4 to 5 hours maintaining temperature as stated above

Adding the sauce:

  • When the meat begins to pull back from the bone in several places it’s time to add the sauce (usually about 3-4 hour into grilling)
  • Remove ribs from rack – lay on cutting board (make sure you maintain the heat in the grill while you do this)
  • Brush ribs with sauce – place back in racks – return to grill
  • Continue to grill until done (about 30 to 60 minutes)
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s