Today we're grilling ribs.
I've never been a BBQ/ribs kind of person, though I seem to be in the minority. Hubby orders ribs regularly when we go out to eat (just like I tend to order salmon, because he doesn't like it). I guess I just never had much luck grilling ribs and/or BBQ.
SO, to challenge my creative cooking prowess (and to be a really really fabulous wife) I did some research and then came up with my own methods...and damn are these ribs tasty!
So many people advise against gas grills for making BBQ ribs, and considering you want a slow cook-time to intensify the flavors, I totally get that view. After a couple of not-quite-right attempts, I've "perfected" my methods to achieve a fall-apart-tender, smokey, flavorful rib.
It boils down to three simple keys:
- in-direct heat
- moisture
- mesquite seasoning
Tonight I'm going to pair our succulent ribs with a cool, simple cucumber and chickpea salad dressed with a raspberry dill vinaigrette.
Feel free to add pasta salad or potato sides as you wish.
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