Well, it's snowing, school is cancelled, what should we do? Barbeque!! Baby back ribs, mashies, and cole slaw.
The ribs are best if you put the dry rub on and refrigerate for a day or so. Here's my dry rub:
2 tbs kosher salt
Fresh ground black pepper
1 tbs garlic powder
1 tbs onion powder
1 tsp smoked paprika
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 cup dark brown sugar
Rub the ribs thoroughly, and wrap tightly in plastic wrap. Put in the fridge until cooking time. Take out of the fridge about an hour before cooking.
Make some cole slaw. First, carefully chop up the veggies.
Whisk up about 1/4 cup mayo, 2 tbs cider vinegar, 1/4 tsp cayenne pepper, a few dashes of celery salt, and a little salt and ground pepper. Mix with the veggies. Refrigerate until eating time.
Make your favorite barbeque sauce. Here's my secret recipe:
Slow cook the ribs. I used our Big Green Egg, at about 325 degrees. I put the ribs on, bone side down, and cook for one hour (don't peek). Turn them over, sauce the bone side, and cook for one more hour (no peeking). Turn them over again, sauce the meat side liberally, and cook for one more hour (should you peek? No). I then shut down the barbeque (close all the vents), sauce the ribs again, and let sit for about 1/2 hour.
Serve with the cole slaw and mashed potatoes. Eat 'em up!!
Can I have some more???
