Tuesday, July 7, 2009

Smoked ribs to warm my home

Honestly, I do want to apologize to all my vegetarian friends out there. I swear, I do not eat huge slabs of meat for dinner every night. I even used to be a vegetarian! But now that I'm back on the meat, it's all I want in the summertime. Meat off the grill, meat on a stick, meat on a bun, you name it.

Anyhoo, for those of you who live in the area, you may have noticed that after the perfect Fourth of July weekend, the weather is no longer quite as ideal for barbecues. Just in time, Bryan got a rack of smoked ribs that spent enough time in the coals to only need a warm-up in the oven. Kept me from having to turn on the heat (I'm kidding!)!

And where did Bryan get this rack of ribs? His colleague, who participates in barbecue competitions under the name SouthPaw BBQ, made them for us in one of his many weekend practice runs for the mere price of cost. Cooking on Monday nights has never been easier! Check out the smoker SouthPaw cooks with and other photos here.

We did an informal taste test with Mom's Barbecue Ribs, and really, with such a unique, smokey flavor, there's simply no comparison. The smoker definitely makes the meat a bit drier, but I really like the way it falls off the bone, whereas I kind of have to gnaw it off Barbecue Ribs. On that note, I can't say I've ever had a bad homemade rack of ribs, so maybe I'm not the best judge.

After the last few experiences with SouthPaw, Bryan and I talked about buying a smoker. But I think a lot of the flavor in their meats comes from their experience and the rub they use. Besides, I was eavesdropping on the bus the other day and heard somebody raving about a smokehouse on our route, Jenson's Old-Fashioned Smokehouse. I finally stopped there last week and I do believe that place will soothe my craving if SouthPaw goes to the big time and we lose our connection.

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