Friday Rachel and I visited a restaurant supply store. Wow! I've never been to one of these places before and was surprised at the sizes of the equipment for sale. They had mixers that sat on the floor and were as tall as Charlie. Everything from cotton candy machines to huge griddles were sold here. I went specifically looking for a Victorinox 8" chef's knife that was recommended by the folks at America's Test Kitchen. The supply store had them on sale for $25! Woohoo! Score! I was looking for the Fibrox handle but the Microban handles were on sale. Even better. I also got a blade guard to keep it safe.
With new toy in hand, it was time to crank out some good eatin'.
On the Menu: Memphis-Style Barbecued Spareribs, Barbecued Baked Beans, Creamy Macaroni 'N' Cheese
The ribs: I used St. Louis spareribs which are different than a regular slab of spareribs because they've had the belly, skirt meat and excess cartilage removed. Get two of those slabs, make a seasoning rub and massage them to get them relaxed for the adventure.
|Let the ribs rest tented under some foil for 15 minutes before cutting.|
|Cut ribs between the bones and serve. No barbecue sauce necessary.|
|Nom, Nom, Nom|
What the critics are saying:
Charlie: Nom, nom, nom.
Rachel: These are so good.
Chuck: These are seriously the best ribs I've ever eaten. Ever.
We have a winner! These had a nice bark to them and the spicy rub penetrated all the way into the meat. These really were the best ribs I've ever had.
I think the aftermath proves how much everyone liked them.
|Aftermath. There were no survivors.|
Print ready recipe here for Memphis-Style Ribs.
While the ribs were on the smoker, it started raining, complete with thunder and winds. We opened the doors and windows. The sound of the rain and light thunder, the breeze blowing through the house, the faint smell of smoke from the ribs.....it was pretty much a perfect day.
Side dishes included barbecued baked beans and stovetop mac 'n' cheese.
The beans were easy but time-consuming. Cook some chopped bacon and onion on the stovetop. Stir in the rest of the ingredients, bring to a boil and put in oven to finish cooking, stirring every hour. When the mixture gets syrupy consistency, serve. That's it. Delicious. Charlie hates beans and gave it 4 stars so that's saying a lot.
|Barbecued Baked Beans|
The mac 'n' cheese took no more time than making boxed mac 'n' cheese but this was way better. Cook the macaroni noodles, drain, then stir in butter to melt. Pour in a mixture of evaporated milk, eggs, dry mustard, Tabasco, and cheddar cheese. Cook over low heat, stirring, until incorporated. Add a little more milk and cheddar, stir until cheese is melted, season with salt and pepper, serve. That's it. VERY creamy. I'd probably add more noodles to the recipe next time.
|Yummy, creamy mac 'n' cheese in very little time.|
Great dinner at a fraction of the cost of what it would cost to eat out. Plus I had enough leftovers to make 2 lunches for Chuck.
I honestly wish you could have been here to enjoy it with me. It was too good to keep to ourselves. But somehow we did. :)