Back to the Classic

Finally! I was able to acquire a true icon. The Weber bar-b-que grill! I loved having a gas grill in the interim. It is convenient and all. When it comes down to it, however, it is no replacement. I will keep it for those nights when I wish to have a quick steak. Searing meat over an open flame whether gas or briquette is meat seared over an open flame!

Thanks to Jerry’s dad for the Weber. I have bought some beef ribs, briquettes, and lighter fluid for today. A wonderful initiation. Am I crazy sacrificing convenience and speed for flavor? Perhaps. As Jerry pointed out, there is something about the anticipation of lighting the fire and waiting for the grill to be ready for the meat.

After this weekend I plan on doing some chicken now that I know some of Jerry’s dad’s secrets. The ribs, however, I first sprinkle on both sides a random assortment of spice:

  • Old Bay Seasoning
  • Paprika
  • Pepper
  • Garlic salt
  • Hot sauce

Then I bake at 250 degrees Fahrenheit for an hour in a preheated oven. After the first hour I cut the pieces and cover them in foil and bake for another hour and a half. By this time the meat should slide off the bones but we aren’t done yet! Fire up the grill and when the briquettes are ready throw down all the ribs. You don’t want a flame or even a lot of heat. We want to glaze the BBQ sauce. So liberally coat one side and let it grill covered for 10 minutes, turn and repeat. Then remove and enjoy. I know there are a lot of ways to do ribs but this seems to work for me.

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