Day 162/365 Waiting...Watching....

by Russell Smith June. 11, 2019 221 views

eRe"Waiting, watching the clock,...... She dreams in colour, she dreams in red, "- Better Man by Perl Jam or excerpts of it and yes when I saw that this was todays word of the day I have been humming the song . I may have dated the era I grew up in :P but hey. Today is mostly going to be spent waiting and watching....

First waiting on the Charcoal to get started and ready to dump out of the Chimney. This is my preferred way to start the charcoal and this is lump charcoal. I find for my cooking style it works better because I can have it burn longer and at a lower consistent temperature. Ok time to wait on that so I will make use of my time and make a simple rub .

Brown sugar, Salt, Pepper,Garlic and Onion powder, Cumin, Cayenne,Ancho Chili, Mustard Powder and oh yea Paprika sounds good cannot forget a bit of Oregano (Mexican is best regular works). Just a simple blend I usually have stored in the cabinet but well I was out so I had to run to the House of Russ to blend up some more hehe.

I trimmed up the ribs. The membrane on the back and some of the excess fat. Then I dusted them with my freshly made run and patted it in. Then it was time to wait for the rub to set up on the meat and pull a bit of moisture out of it.

Charcoal is ready dumped it closed the lid on the grill and waited to see where the temp was reading on the grill. 325F Holy smokes too hot so well lets wait and go ahead and make my variation on KFC Coleslaw ... Crap no buttermilk oh well I do have powdered buttermilk for emergencies and this fits the bill so make the slaw and clean up. Grill is at 275F so bit too hot still . So I rest for a few then do a few chores . Temp check 250F a bit hotter than I want but rain is in the forcast so lets gamble and start them.

The wet look to the ribs is some of the excess moisture being pulled out of the ribs which causes the brown sugar to form a sticky liquid that will trap the smoke :) or at least this is todays story that I am sticking to . Pun maybe intended.

Now for the next 5-8 hours I will check on the tempature and spray the ribs with some basting liquid (apple cider vinagar and red wine vinegar). In about 3-4 hours I will wrap them in tin foil and proceed to the next step of the cooking process. If it is not raining cats and dogs I will update the post then. So now if your reading this before then you get to wait to see the next step :).

Ready to wrap.

Terible photo but this is more or less the items that I use on the ribs before I wrap them. The pink bottle is a mix of cider vinegar and red wine vinegar that will go in right before I wrap it up. Butter then honey then a bit more of the rub.

Then it goes back on the grill to wait some more.

Potato salad in process of being made.

After hours of waiting the ribs are finally done and they were delicious.

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There are 19 comments , add yours!
Jay Boggess 5 months, 3 weeks ago

Fantastic photo reportage and informative recipe! they look perfect!

5 months, 3 weeks ago Edited
Andi Saw 5 months, 3 weeks ago

OMG, it looks delicious! I'm so hungry now (1.25am)
SO SO HUNGRY!
Nope, I cannot eat... I'm HUNGRY for ribs. Your ribs! smile 

I have a request (Next time)
We (Italians) have not potato salad. 
Would you like to share how you make it? I'd love to try.
Thank you blue heart

5 months, 3 weeks ago Edited
Russell Smith Replied to Andi Saw 5 months, 3 weeks ago

Yes Once I get back from my road trip next week I will add how I make it. It is one of those things like Chicken soup though there are thousand of recipes and each one is the best :)

5 months, 3 weeks ago Edited
Andi Saw Replied to Russell Smith 5 months, 3 weeks ago

I agree... and each American friend of mine has a secret ingredient they don't want to share! smile 
Thank you, and have fun! blue heart

5 months, 3 weeks ago Edited
Camellia Staab 5 months, 3 weeks ago

It's funny how many different recipes there are out there that are soooo close to each other and yet somewhat different. last weekend there was a cook off at one of the smaller neighboring villages, so I went for a shoot. One of the guys was making ribs. He smoked the ribs for three hours then pulled it off, placed it on tin foil, squeeze some honey. Then sprinkled light brown sugar, squeezed some bottled parkay (the difference in my opinion between your pink bottle mixture) and then sprinkled some "secret spices' which to me color wise looked very much like this recipe
https://www.emerils.com/120057/emerils-essence-creole-seasoning. 

Then he wrapped it tight with the tinfoil and placed it back on the grill. He ended up winning first place. Btw you put bacon in your potato salad?

5 months, 3 weeks ago Edited
Russell Smith Replied to Camellia Staab 5 months, 3 weeks ago

Parkay or something along those lines is standard me personally the only thing I like it on it grilled corn other than that it has a corn flavor that screams at me so that is why I use butter. There are thousands of variations on rubs and honestly I will vary them. I like a sweet and spicy rub for the flavor but honestly it depends on the charcoal or wood I am using some spices work better with certain woods. I loosely base what I do off of the old school families that taught me back in Fla. I have updated it and tweaked it to my families liking . I do put bacon in it because I use 99% of my mother in laws potato salad recipe . The 1% is I add mustard and this is a debate in my house. Wife no mustard me I like heavy mustard type potato salad so I just add a small amount of the mustard or it tastes off to me . I also add raw onions that I pour a bit of the bacon grease over to "blanch" them.

5 months, 3 weeks ago Edited
Camellia Staab Replied to Russell Smith 5 months, 3 weeks ago

Truthfully I am not a parkay kinda person. To me nothing taste like butter but butter itself. I like your (mom inlaw's) recipe. I think I am going to try bacon in mine. Of course it goes without saying that onion are included, but in the past I have used green onions, never regular ones, blanching them sounds good.

5 months, 3 weeks ago Edited
Heike 5 months, 3 weeks ago

My mouth is watering...yum

5 months, 3 weeks ago Edited
Russell Smith Replied to Heike 5 months, 3 weeks ago

:) Thank you.

5 months, 3 weeks ago Edited
Piotr Matura 5 months, 3 weeks ago

Looks delicious and I bet they tasted amazing. Great photos, too, only make the food look better ;)

5 months, 3 weeks ago Edited
Russell Smith Replied to Piotr Matura 5 months, 3 weeks ago

I appreciate it .

5 months, 3 weeks ago Edited
Lynn F Medley 5 months, 3 weeks ago

They look soo worth the wait!

5 months, 3 weeks ago Edited
Russell Smith Replied to Lynn F Medley 5 months, 3 weeks ago

Most definitely they were

5 months, 3 weeks ago Edited
Berckmans Peter 5 months, 3 weeks ago

Yeap,here goes my diet. Gonna take the first plane to Russell town. Looks so good

5 months, 3 weeks ago Edited
Russell Smith Replied to Berckmans Peter 5 months, 3 weeks ago

They are semi healthy because the fat melts away .

5 months, 3 weeks ago Edited
Sherry Hill 5 months, 4 weeks ago

10 minutes ago i checked the mail and my Cook's Illustrated magazine was in.. there is a recipe for grilled ribs, but 20 minutes.. what? i said to the fella "who would eat 20 minute ribs? who would bother grilling for only 20 minutes?" and then i see your HOURS on the grill.. now that is my kind of ribs.. mmmmm

5 months, 4 weeks ago Edited
Russell Smith Replied to Sherry Hill 5 months, 3 weeks ago

I cannot see doing quick ribs like that .

5 months, 3 weeks ago Edited
Sherry Hill Replied to Russell Smith 5 months, 3 weeks ago

oh, final product looks so good..
how many hours did you cook wrapped?

5 months, 3 weeks ago Edited
Russell Smith Replied to Sherry Hill 5 months, 3 weeks ago

This time it was about 3ish hours usually about 2 but I was extending out the cooking time I forgot it was my wifes late evening at work.

5 months, 3 weeks ago Edited
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