Friday, May 30, 2014

Rib Masters

I have a weird thing to admit: I'm afraid of meat. Weird, right?!

What I mean is I'm afraid to prepare it, everything except chicken and ground beef, that is. For the first 5 years of marriage, I cooked everything other than chicken dishes and ground beef dishes in the CrockPot for fear of undercooking a tough cut of protein. I love to cook and read restaurant menus online (nerd alert!) for fun. I study tough recipes like I'll be tested on them later, I should not be afraid to cook a brisket or tenderloin!

Baby back ribs have always been at the top of my scary meal list. Ribs seem so time sensitive and finicky. So much could go wrong! And we don't have a smoker - don't ribs need giant smokers or other meat cooking contraptions?! JD suggested we try it, we are smart after all, we could learn the secret of the perfectly tender, fall off the bone ribs.

So we did. I read a bazillion rib recipes online before going with the instructions on the packaging on the meat. They. Are. Perfect. We are amazing rib making people! Who knew?!

Our rib preparing method:

Coat meat generously with dry rub, wrap in plastic wrap and place in refrigerator for at least 2 hours (overnight is best). Preheat oven to 325, wrap marinated meat loosely in foil and place on a foil lined sheet pan arc side up (like a rainbow). Add 1/2 cup of water inside the foil wrapped meat. Seal tightly and bake for 2 - 2.5 hours. Remove from oven, cover ribs with BBQ sauce (optional) and cook on grill at medium heat for 15 minutes. Eat!

Dry rub recipe:
2 TBSP brown sugar
2 tsp garlic powder
2 tsp smoked paprika
2 tsp ground mustard
2 tsp cumin
1 tsp black pepper
1 tsp salt
1 tsp cayenne pepper

These ribs are so tasty, a little spicy, and fall-off-the-bone delicious. We had them tonight and after stuffing my face, I couldn't believe how silly I have been all these years avoiding them. Bon appetit!

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