Sunday, January 25, 2009

Why do we like to gnaw ribs?

It's simple. It's part of our make up. It's in our DNA. It's primal man. Let go back in time.

Man's first cooked meal was BBQ. Our ancestors lived in caves and were hunter/gatherers. Before fire man ate raw. Then one day cromag wakes up, steps out of his cave, and has a big morning yawn. Except this time there is a different smell in the air. It's acrid but enticing. He follows his nose and discovers fire. Probably a grass or bush fire started by lightning. After he burns himself a few times he learns to control fire and to bring it back to the cave. It provides light, warmth, and security against other animals. One day he brings home a kill and the family enjoys a fest around the fire. The carcass is left by the fire and in the morning when Og wakens he finds the meat has changed. It's darker, easier to pull, and easier to chew and digest. BBQ was born and we have had a love for it ever since, which leads me to today's dinner.

Baby Back ribs. For the last two hours I have been monitoring my temp gauge and my WSM (Weber Smoky Mountain) has been running true at about 250 to 260 degrees. I'm using the 2-2-1 method which is 2 hours exposed to heat and smoke, 2 hours foiled, and 1 hour exposed to heat and basted with sauce. I rubbed them with my homemade Bubbaque rub. The sugar caramelizes and forms a great crust. I know your mouth is watering. I know you can smell the hickory smoke. I'm serving them with pinto beans, hoe cakes, and left over mac & cheese from Friday night.

Happy cooking.

1 comment:

  1. yes, i can smell the sweet bbq smoke and my mouth is watering!