Labor Day is approaching and at our house, that means barbeque. My husband (and Real Estate teammate) has skills. Baby Back pork ribs are his specialty- He sets out early and gets the pellet grill ready. He prepares the ribs by removing the membrane from the back for better flavor absorption. After that he coats them with mustard and then applies a generous layer of dry rub. He wraps it in plastic wrap for a couple hours to soak in. When he’s ready, he’ll preheat the smoker to 225 and places the ribs in the smoker, bone side down, and lets them cook slowly for about 4-4 1/2 hours. He hits them w some apple juice spray about every 30 minutes.
Meanwhile over on the egg, he’s got the fire burning for the veggies and maybe a burger or two for the non rib eaters. Sweet corn, zucchini and asparagus from the Farmer’s Market. It’s impossible to beat the flavor of freshly roasted vegetables.
He’s pretty good at timing it all to finish at the same time and dinner is served!!
