What's for Supper?

     What was for supper last night at the Wycoff's was BBQ Spare Ribs on the grill.  I made them differently than I normally do. Usually, I worry about them being super tender. So, I cook them low and slow in a covered roaster in the oven.  They are tender and falling-off-the-bone yummy. I never did them on the grill for fear they fall into the fire if I did them that way.  

 This time, I thawed them out and liberally applied Mary Ann's Secret Meat Rub ( click the link for more info....but it's Lawry's Season Salt, Garlic Powder and Black Pepper).   I let that sit while I got organized and the grill heated up. When the grill was really good and hot, I put the meat on and closed the top vents so the ribs would bake and get nice and smoky. After about an hour or so, I went back and applied our favorite BBQ sauce.  I went back in the house, made the pasta, and fifteen minutes later...the meat was ready.

Most of the family noted that the ribs weren't as tender. I actually preferred the flavor by a long shot.  I have decided that this is how I'll do ribs in the summer.  There is time enough during our long winter for low and slow cooking. Summer is time for spicy, smoky, drippy, lick-your-fingers goodness!

Oh! Accompanying the ribs we had vermicelli with garlic, butter, and parmesan along with spinach from the garden, and a nice lettuce salad (also from the garden) with a homemade vinegrette dressing and topped with a bit of leftover Bear Creek Acres bacon chunks.

It must have been good...because there were no leftovers to put away!