It seems like the summer of 2015 has zipped by in a flash. Where does the time go? I moved to Maryland just a few weeks ago, didn’t I? In nine days, it will be three years.
I thought I’d celebrate Summer’s end in high style.
I’ve become a huge fan of St. Louis cut ribs for various reasons, but that’s another post. Actually, it’s a previous post. I don’t recall the link, so just search for it.
I salted three racks, bagged them, and dropped them into a 134°F water bath for 20 hours. Here it is after its bath:
Above, note the red fluid on the left. Those of us that use sous vide as a cooking technique refer to that as the purge. In spite of the color, there’s some good stuff in there, but more on that later.
After the long soak in the hot tub, and draining the purge, the ribs look, ummm, rather anemic. We can fix that.
The most glorious spousal unit wanted me to do a rack with salt, pepper, and garlic only, a seasoning recipe my father used for over 60 years (on whole hog roasts). I wanted to use the St. Louis Rib Rub I make.
I loaded up the chimney starter with charcoal, fired the bugger up, and headed inside to deal with The Purge.
Lovely, isn’t it? It’s amazing what comes out of a piece of meat after slow-cooking for twenty hours.
You may be wondering what I’m going to do with this stuff. Okay, maybe not, but I’m going to assume that you are.
I’m going to heat it to nearly boiling, wait for the proteins to coagulate, then drain off the good stuff and get rid of this:
Grossed out yet? Yep, it’s ugly. I feed it to the fox that reside in my forest. They love it. I for one, care less for it.
Here’s the good stuff I was talking about:
I turn this stuff into barbeque sauce. Yep, add some ketchup, whole-grain mustard, molasses, pequin powder, onion powder, granulated garlic, and ginger and you’ll hear the raves. No really, I am totally serious. I’ve literally been hugged for creating this sauce. By men.
Where were we?
Oh yeah, ribs. Having just built some 2″ thick solid oak counter tops for my new kitchen, I just happen to have some hefty oak chunks laying around just waiting to be used for smoke fodder. It worked perfectly.
And juicy they are, too.
I just painted on a tiny bit of sauce and the most glorious spousal unit and I tore into these like we hadn’t eaten in four hours.
Most glorious spousal unit also fished a perfect wine out of the cellar:
Zins go with barbeque like salt goes with pepper…like tequila goes with lime…like…well, you get the picture.
End of Summer? No f’ing way.