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Summer time Pork Ribs

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Today is going to be a scorcher of a day. So of course I am going to barbecue.  Well, when your son is visiting from out of town and requests ribs, you make ribs. And that’s what I’m going to do.

Today’s ribs are regular pork ribs, not baby backs.  I never parboil the ribs before cooking even though that makes them fall of the bone. The reason the meat falls off is because it’s lost texture and flavor.  Rib purists tell you to not steam or parboil the ribs.  My father never did so I don’t.  And my father made awesome ribs.

He learned how to make ribs in the poorer parts of town in Miami.  Every Friday evening homemade barbecue pits were smoking away on street corners,  My father was a police detective and was often called into those neighborhoods for all the wrong reasons but he stuck around for all the right reasons.  He got to know the people and along the way their barbecue.

Their secret was low and slow.  You stood around the pit and talked. And you didn’t play with the food.  Once in a while near the end of the process, you took the meat swab (which was a old style dish washing mop), soaked in the wet sauce and lathered it over the ribs.  You made sure the ribs weren’t over too hot a fire so the sauce didn’t blacken.  You wanted the flavor and moisture but not too hard a bark.

The charcoal has to be white hot and mixed with chunks of hardwood.  Here’s where my recipe differs from my fathers.  I add in apple wood from the tree in my front yard.  And I throw in whole heads of garlic.  It’s pretty much the same method I use to make pulled pork butt.  You can also make a dry rub for the ribs and cover them with the rub overnight, but that’s optional.  Sometimes, I just want to taste the pork, the smoke and the wet vinegary sauce.  Since I forgot to do the rub last night, that’s what will happen today.  As a friend of mine used to say, serendipity happens. 

Figure about 3 to 5 hours smoking over indirect heat.  If the ribs are large and fat, it will be the 5 hour mark. I just make sure they have reached an internal temperature of 160 so they are safe.  I will take them off to let them rest, make some corn bread and beans and share them with the son I only get to see once in a while now that he lives 2000 miles away.  That in itself is a blog about making sure you enjoy every moment of watching your kids grow up.  They leave too soon.  And then have wonderful kids of their own – who are too far away. Sigh.

So, it’s off to the fridge to prep the meat and get the coals started.  Hope you are having a wonderful summer.  Stay cool. 

Ciao y’all.

Written by pregen

June 30, 2012 at 3:27 pm

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