Slow and sure wins the race. The hurrier I go, the behinder I get. These sayings roll by on the ticker tape of my brain as I process the events of the day. These events revolved around a small gig at a nearby Lake. Combine my gift of food with my desire to serve others and I am at my happiest preparing and sharing wonderfully delicious food with others. Not slighting my other helpers but this was especially sweet for me as my Best Girl – my daughter – was my right hand helper.
Hindsight lends me thinking that it was providential happenstance that I was asked to ‘help’ at a local senior independent living facility slash community events center. What first began as helping, turned into cooking and morphed into Catering Manager. Living in and serving a small mountain community necessitated the facilities diversified usage; from wedding receptions to service group breakfast and dinner meetings to hosting Elderhostel. During the devastatingly heavy snows of 1992-93, it became the center for housing and feeding work crews digging out fire hydrants and such….fixing food for 50 sans power is an adventure. Grateful for such adventurous memories…breakfast by kerosene anyone? That’s the morning that the wheels on my Suburban froze up. Dig myself out of that rabbit trail in the snow and get back on track here….
The gig went well with many compliments. Music to a foodies heart, eh. Back home, clean up in the works as I process the event, I lament not having a smoker that would have resulted in even better ribs. Lower and slower is best. My mouth waters as I recall my friend’s smoker that turned out all manner of deliciousness at her Smokehouse. Her Thanksgiving turkeys flew out of that place and I enjoyed her brined and smoked pork chops! This truth – haste makes waste, ie. high heat results in burnt, dry, tough ribs lends me thinking how haste makes waste in my life.
Lack of planning. Laziness. Or my M-O…procrastination, results in me placing myself under unnecessary pressure to meet a deadline or performance standard in haste. My lack of self-discipline succeeds in me falling short of what is best. What is best for me. What may be best for others too. Haste makes waste – wastes time, opportunities, possibilities. Slow and steady or perseverance wins the race. One step at a time. One foot in front of the other. In my life this boils down to trust. Trusting Thee One who is the creator of time, opportunities and possibilities for my good, for others good, for what is best. In the case of tasty BBQ Ribs, slow grilling at moderate temperatures results in succulent and flavorful ribs.
My mama did teach me to not smack my lips nor lick my fingers at the dinner table but there really are a few times when such rules of etiquette are meant to be bent! I like my ribs with sauce. One of my favorite bottled sauces is Sweet Baby Ray’s Chipotle Raspberry Barbecue Sauce…yes, I do not make everything from scratch. I think that a used napkin with minimal sauce residue is indicative of finger-licking good ribs!
Sheryl’s BBQ Ribs
Racks of pork spareribs (allow 2-4 ribs per person), I usually leave them in big sections but will separate them if need be prior to grilling.
Dry the racks with paper towels.
Use your favorite rub, often a combination of savory and somewhat sweet. Here are a few links for rub recipes:
Or as I did this time due to time limitations (really it was not procrastination, this time!) use a packaged rub. I used two: McCormick’s Grill Mates, Sweet & Smoky Rub along with Smoky Mountain Smokers Chipotle BBQ Seasoning. If I could remember where I learned about Smoky Mountain Smokers products, I’d give a shout out to them, but it has been a while and I’ve forgotten.
Prepare your gas grill to med-hi heat. Using tongs and an oiled paper towel, grease the grate. Lay your racks of ribs on the grill grate and grill. Watch for flare ups and turn and grill to desired doneness. (Pork is safe cooked to an internal temperature of 145 degrees Farenheit as tested with a food thermometer, followed by a 3 minute resting period). Ribs being the cut that they are need this slow and steady cooking process to break down the sinewy fibers. Pour yourself a nice cold glass of Iced Green Tea Lemonade and enjoy the clear summer sky as you grill your ribs. Slow and steady takes a bit of time. Giving you time to toss together a side dish or salad. Maybe scrub a few red spuds and add them to the BBQ. Better yet, remove the silks from ears of corn and add them….grilling corn on the cob imparts a delightfully delicious smoky flavor that I don’t add butter.
Enjoy, and remember this is one of those times where it’s okay to bend some etiquette rules. So go ahead, you know you want to, lick your fingers!
As always ~ Bless and Be Blessed