Christian and I don’t eat a lot of meat these days. We’re not vegetarians, but we are recovering graduate students and meat lightens our pockets more quickly than vegetables do. During my senior year of college, I lived in a vegetarian COOP called “the Zü.” Initially, I was non-too-pleased about the idea of eating meat just once a week. (I’m from the Midwest, where the main food groups are meat and potatoes and sweet corn is considered a “vegetable.”) However, I am forever grateful to my “crunchy granola” housemates for teaching me that vegetarian food doesn’t have to taste like cardboard and leave you severely malnourished. They helped me re-imagine my dinner plate. Vegetables went from being “side dishes” flanking over-portioned hunks of animal protein, to center plate all-stars laced with flavor and accented by lesser-known proteins, like lentils, peanuts, black beans, chickpeas, yogurt, eggs, and quinoa.
On the rare occasion that we cooked meat at the Zü – about once a month – the meal took on ritualistic proportions. We savored every moment of the process, from prep to first bite. Meatlovers would come out of the woodwork, following the wafting scents into the kitchen.
In loving memory of those nights in the Zü kitchen with barbeque slow-cooking in the oven, I decided to smoke some ribs…
Christian and I bought these ribs from Whole Foods Market. It was an impulse buy; we were cruising past the meat counter, and these babies caught our eye. One look at each other and there was a mutual understanding that this meat needed to be in our bellies and not behind a glass counter.
A nice trick learned from Tyler Florence (TFlo)…Mix lime juice, water, and white vinegar, add to BBQ rub of choice to form a paste that will adhere to the ribs and create a thick, savory crust when cooked. Caution: be sure your BBQ rub isn’t overly salty. We learned that the hard way.
First, I placed the ribs over soaked cedar planks to protect them from the hot coals. They cooked this way for about 30 minutes.
When the ribs were nearly cooked through, I threw the wet planks on top of the coals and placed the ribs on the hot grate.
I covered the grill and let the ribs smoke for another 10 minutes or so. Then I took the lid off and fed the fire, which created a good charred crust on the meat.
Isn’t that beautiful???
Satisfied husband = Mission accomplished