Hey, he's talking about his food again

After seeing my daughter Sarah's Blog, I decided to give it a try. I'm sure this will end up a mess of scattered thoughts, recipes, reading materials, movies, music and rantings but here we go anyway. The posting for today will be my world famous rib recipe:

For all the rib lovers out there, the recipe:
The Rub:
1 tablespoon each of the following spices: ground cumin, ground corriander, garlic powder, onion powder, paprika, thyme, kosher salt
Fresh ground black pepper to taste

You should remove the "silver skin" from the back side of the ribs before putting on the rub. This is the thin membrane on the boney side that covers the ribs. If you start at one end and slide a knife under you can start to pull it up. Grab hold with your finger tips and it should peel off. Don't worry if you can't get it off. You really need to see someone do this to understand. The ribs will still be good with it on. Put the rub on the ribs the night before. There should be enough for about two racks of ribs. Rub it in well with your fingers (if your afraid to rub some ribs with your fingers too bad; it's the only way). When it's time to cook there are two methods you could use. The first (and easiest) is to place the ribs on cookie sheets (uncovered; sorry Fran) in your home oven and bake at 275 for 4 hours. The second is to place on the grill using the indirect heat method for 4 hours (low and slow). If you don't know how to indirect cook don't try this method. The ribs will burn if you haven't tried this using indirect before. It requires a lot of attention to the fire. Do not use Q-sauce until the last 20 minutes. The sugar in the sauce will burn if it's left on for any length of time. Use your favorite Q-sauce (I make my own and I'm still fooling around with it so no one gets it yet). My favorite store bought sauce is KC's Masterpiece Hickory. The classic southern style is a thin, vinegar & spice sauce, very different from most New England sauces.

Play with temp and cooking time as you get better at them. 4 hours at 275 gives you the falling off the bone kind of ribs, well liked in New England, but not classic barbecue. For the classic southern style, four hours at 225 to 250 is more like it. They will not be falling off the bone but they will have that juicy, sort of chewy flavor. I like the southern style better but it's hard to do without a smoker. Some day I'll figure out how to get a good smoker and then you'll see some real barbecue around here.