You’ll have to feast your eyes, because I can assure you that none of this wicked goodness is left.
A few years ago, I got Andy a barbeque cookbook that brought his barbeque-ing and grilling to a new level. He used that book so much that it is now in about 10 pieces. I made sure that he got a new copy this Christmas. But I am not sure that will matter much because there is a new cookbook in the house. Andy’s mom got him a little beauty called Charred and Scruffed. It really is a beautiful book – great pictures – but where I see pretty pages, Andy sees new possibilities in grilling. Stuff like cooking steaks directly in the charcoal and other good stuff that I can’t recall right now because I can think about is ribs.
(You should know that I don’t particularly love ribs. Andy makes great ribs and his are pretty much the only ones I want to eat. Still, I’d much prefer pulled pork, or steak, or grilled seafood, or lamb – you get the picture.)
For last Sunday’s football championship games (boo Falcons! boo Tom Brady! Now why will I care about the Super Bowl?!), Andy decided to go for the rib recipe in his new book. The recipe is a bit unorthodox. You basically take three racks of ribs and apply a rub. Then you stack them, placing a strip of bacon between each rack. Then you put the stack on a sheet of interlaced bacon. You then wrap the bacon around the stack of ribs. You wrap that up in foil and smoke it for an hour, then you unwrap it and smoke it for two more. At this point, you remove the bacon (saving it to chop and add to the homemade sauce) and you grill the racks over a charcoal grill to crisp up the outsides. Oh, and somewhere along the way you apply two different bastes, one fat-based and one acid-based. Upon, bringing the ribs into the house, you beat away the women and children who are clamoring for bites. Then you ladle your sauce onto the cutting board so that the ribs get sauced while you cut them. Once cut, you sprinkle the ribs with your homemade Worcestershire salt.
The pictures will describe it better but even they wont be able to do these ribs justice. I have a feeling I will be requesting ribs a lot more from now on. Except if Andy wants to try something else from his new book.