Smacking and covered in sauce, I set down another gnawed boned and sipped my sweet tea. I was eight or nine, and this was, no doubt, a perfect day with Dad. For the first time, I was intimidated by food. The dripping meat covering a Neanderthal bone. It was messy, and I didn’t care. I had sauce to my elbows. And that smell; there is a comfort to ashing coals and charring pork. I wish they sold that sent in a candle.
My dad bought me a Weber grill about a month or so ago, and it has been a blast to cook on. If you’re trying to get your man to cook with you more often, this is it. Aaron and I enjoy the hours watching the coals, flipping the meat, and of course, eating a meal we made together. Introduce his favorite beer into the situation, and he’ll be hooked.
Dad’s Baby Back BBQ Ribs
2 pounds pork Baby Back ribs
1/4 cup brown sugar
1 Tablespoon cayenne
3 Tablespoons chili powder
Your favorite BBQ sauce, or Kat’s Kickin’ Texas BBQ Sauce
Preparing Ribs for the Grill:
Remove the silver skin from the underside of the ribs. Pat dry with paper towels.
Combine brown sugar, cayenne and chili powder. Rub on ribs. Be sure to really cover the meat.
Brush on sauce.
Grill on indirect heat for 1 1/2 to 2 hours. Meat should almost fall off the bone.
Let meat rest before cutting. Serve with sauce on the side.