Slow and Low at Elise’s
Jul 2nd, 2008 | By Hank | Category: Out & About | Comments | 11 Comments |
While this space is mostly reserved for meats other than your typical beef, pork and chicken, that doesn’t mean I don’t know how to cook them. I have been known to enter a barbecue competition now and again, and my friend Elise at Simply Recipes asked me to post a little one-two on ‘cue.
Let me start by saying I love ribs. I occasionally get that annoying baby back rib jingle stuck in my head. I am always up for a good rib cookin’. And let me tell you, the ribs on a wild boar or deer are fan-freakin’-tastic, but are necessarily a rare item in our diet. You only get two per beast.
So I jumped at the chance to cook some pork ribs Elise bought at Whole Foods this week. Only problem was that she lacks a proper smoker. Poor woman. I know not how she sleeps at night. No worries, I once lacked a proper smoker too, and this is how I got slow and low with an egg grill.
Now you can’t have ribs without sauce. Wait! Yes, I know about Memphis style dry ribs, and I like them — I just don’t cook them that often. Tennessee borders Kentucky, the home of bourbon (Maker’s Mark has definitely left its mark on me), so I decided to mop my baby back ribs with this bourbon sauce. That’s Elise’s picture of them above. Hope you like the recipe.
Stay tuned for some game grilling. I feel a powerful urge coming on…
Those look great. We are rib connoisseurs here. I think Dave cooks up some might-fine ribs. We’ll have to have you over for a cook-off (we have a couple smokers). Here’s a pic of Dave’s ribs…
http://www.mydailydiner.com/2007/09/happy-labor-day.html
Great stuff. I’ve overlooked this part of game – I’m so ashamed – I always took this meat and used it was stew meat. I can’t believe I would do such a thing, now! You’ve certainly changed the way I’m going to operate as far as rib meat.
Hank,
I have tried to remove the ribs from a smallish (70 pounds) feral hog and ended up giving up because I wasn’t able to cut through the rib bones cleanly. What tools and method do you recommend?
If you need any help smoking boar bellies. You just call, and I will be there. (Karen Carpenter & Chilebrown). I will be there yeah oh yeah. I will smoke those bellies and such.
Hey Amanda: I can personally attest to the fantabulous nature of Dave’s smoked pulled pork, but I have yet to try his ribs. We should do a cookoff!
Kindred Spirit: Use a hacksaw with fine tines. Think “Goodfellas.”
Chilebrown: I may have some boar belly in a month or two. I will let you know…
Yes, it’s rib time! I’m a wet-man myself. For baby-backs, I like a mustard-honey-clove sauce. For spares I use my mom’s recipe, which prolly came from an old Joy of Cooking: ketchup, cider vinegar, butter, and some other stuff. Them’s grilling ribs. For the smoker, it’s a brown sugar, salt & garlic rub (for ribs) and a tangy brown sauce; or an everything-in-the-spice-cabinet-especially-paprika rub for poke shoulder plus a mopping sauce that may include alcoholic beverages of the beer or bourbon variety. Damn, I’m hungry now. A pulled-poke sammich would hit the spot…
You guys cook and I get to eat–sounds fabulous! He’s leaving for Alaska–8 days in bear country- to go catch me some wild fish. Lets plan a cook-off in August! Can’t wait!
Oooh, Alaskan fish! Is Dave bringing any back? If so, we should do fish as well as ribs and pulled pork in August…
Wait, wait. You’re friends with Elise? Dang. Color me jealous.
Not only is she a great cook, but a lovely person. Cheers to both of you.
Also, I love that hunting picture of you. I really dig your whole approach to eating and nature and such. It’s refreshing…. I live in Southern California, after all, but I didn’t always.
Thanks, Melissa! Yes, Elise is very much both of those things. We ate every bit of that hog, which I shot in the hills outside Paso Robles. We named him “Jimmy Dean.”
Glad I discovered your blog. Thanks for the recipe. I love ribs. I’ll be back to read more stories. Cheers.