Sassy Smoky Ribs
         
    It's comforting to know that in this little pocket of  rural Rhode Island,  you can fire up the Smoker on a Sunday morning and the neighbors will not call the fire department.

    It's  6am and the yard is filled with the wonderful aroma of burning hardwood charcoal and apple wood chips. Fortunately, we have several fruit trees in the yard from which my pruning allows me to make my own wood chips. Today I'm using Apple wood to enhance the flavor of my Pork Ribs.

    The recipe that follows came from a Labor day vacation in Newport, Rhode Island, the last place one would expect to find good Smoky Ribs!!!  But, believe me, they were delicious....

    To be your own judge, follow the instructions below:

    To enjoy this delectable treat in your own backyard you must first start with good quality Pork Back Ribs.  Your local butcher will be able to assist you with this.  Next, you must decide the flavor you want to enhance the ribs with.  I like a somewhat sweet but tangy taste to pork.  You can use your creativity to make your own marinade, or you can purchase a bottle of marinade in your choice of flavors.

    Last night, I washed the ribs & dried them before placing them in a honey marinade, be careful not to drown the ribs.  Use your hands to rub the marinade into the meat, then place the ribs into a ziplock bag (get air out of the bag before sealing).  Then place the bag into the refrigerator and let the magic begin.

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    • In the morning,take the Ribs out of the refrigerator and let them get to room temperature.  Light the fire in your smoker, add your favorite Wood Chips for enhancement, get a full head of smoke going then put the ribs on.  Leave the ribs in the smoker at 170 degrees for one hour.  After an hour, remove the Ribs from the smoker, cover,then place in   the refrigerator until ready to grill.

    In the meantime light up the charcoal grill. NEVER,use briquettes, they are full of petrolium byproducts. Only use natural hard wood charcoal.

    Once the grill is up to temperature,place the ribs on the hot fire and sear them, be careful not to burn.
     

    Move the ribs away from the fire & add your favorite barbque sauce with a brush. Cover the grill.Check regularly, Remember, THE MASTER CHEF never leaves the grill.

    Cook slowly, add more sauce as needed until the pork will pull apart by itself.

    Remove from the grill and let the meat rest for fifteeen minutes before serving.

    I suggest serving with cole slaw, baked beans, and french fries.

    This will give you the hot cold and medium effect. Hot beans cold slaw and warm pork and fries sprinkled with Malt Vinegar.

    This meal is certainly a favorite around our house and I hope it will become one of your favorites too.

                Best of Luck from the Grill Master !!!!!!!!!!!!!!!!!!             

                  For Questions, Comments, or Success Stories: send Email to seadoggie@aol.com
     
     

                Care to try some more?  
      New England Clam Bake   
      Classic  Boiled Dinner
      Jumpin' Grilled Swordfish  
      Cracklin' Wood Baked Duck