Looking at that post title, I’m not sure if this will turn into true confessions, the start of a dirty limerick, or simply another glimpse into the random madness that I publish here. Who knows, maybe it will be a little of each by the time I’m done. However it has been a long time since I wrote any limericks, and most of those weren’t something I would necessarily want to publish here.
We’ll start with the skipped post. Short story is that more freezer diving resulted in ribeye steaks on Monday night. Think of it a a reminder that Meatless Monday is a foreign concept at our house.
Those pale looking veggies above the salad were grilled zucchini brushed with EVOO then sprinkled with Parmesan cheese, garlic salt, and fresh ground pepper. They were the surprise hit of the meal, more because they something we hadn’t had in awhile than because there was anything wrong with the steak. Because there wasn’t.
But that was Monday, and today is Wednesday. Another day, another location, and another picture of a WSM at the lake. Pay no attention to the construction debris in the background. At this point in the remodel process I feel like we are reenacting our own version of The Money Pit. Except I am still waiting to hear the phrase “two weeks”…
At any rate, spare ribs were on the menu tonight as I was feeding Pigdog’s dad, which is something I do whenever he happens to be up here visiting. After all, I have to properly repay him for naming trash bag potatoes. I’d rather feed him than pay royalties; I think he prefers it that way as well.
I did the spares a bit different tonight. I used the usual rib rub, but backed off on the cayenne for this batch. The spares were trimmed St. Louis style and pit on the WSM at 225F for three hours. They were sprayed with apple juice a couple of times during the cooking process, and then removed to a foil pan, covered, and then left to set for about an hour. Then they were cut into smaller servings and returned to the smoker at 250F. They were then brushed with a mixture of apple juice and SBR BBQ sauce and cooked for about 15 minutes on each side.
Naturally we couldn’t have ribs without having some smoker beans. To round out the meal with something remotely healthy we added a green salad, and dinner was served. No complaints were registered, and possession of leftovers was fought over following the meal. That’s generally a sign that the food was good…
Now that I’ve had a chance to think about it, I’m going to take the high road and leave the limerick thing alone. Nor will I attempt haiku, or even simple nursery rhymes. No good can come of starting down any of those paths…
- Posted from my iPad
{ 6 comments… read them below or add one }
looks wonderful, I can taste it from looking at the great pictures
More true confessions time… I had to clean these up a bit as the lighting was entirely wrong and I didn’t have my camera with me. Just sharpened up a bit, didn’t mess with any of the colors. I don’t normally bother with this, as you can tell by a lot of the pictures here.
Amazing the tools they have for the iPhone/iPad these days…
I love your work, but you may want to edit this one:
” was feeding Pigdog’s dad, which is someone I do whenever he happens to be up here visiting. ”
someone to something is better!
Anyways, great cook!
Darn autocorrect. Gets me every time. Thanks for catching that one for me.
Did you have to mention home repairs…..I was enjoying my obliviousness to the chores I have to do tomorrow
Nice looking ribs, not a bad deal for royalties. If I do trashbag potatoes on my blog, do I have to pay a percentage of ribs to him AND you, or just him ?
According to my Creative Commons license, all that is required is non-commercial use and attribution. My deal with Pigdog’s Dad is between the two of us, so knock yourself out and grill up some trashbag taters!
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