One of the great side effects of my illness(es) this summer is that Gene has been cooking more. It's not that he didn't know how to before, it's just that I always sort of held dominion in that room of the house that contains the stove and fridge. With being responsible for so much of our household lately he's really come into his own in the kitchen, and for that, I'm very proud and very grateful for his enthusiasm. Thank you, Hubby Man!
One of his areas of expertise these days, like a lot of men, is the side of the pig. While a lot of guys like to grill, it's more of a handicap than a worthwhile endeavor to go to all that work dragging it out of the shed, setting it up, then cleaning it, and re-storing it all, all for just two people and one of them didn't eat much this summer. Gene's become the grill master of our oven and he does a wonderful job.
He's experimented with types of meat and cuts thereof, rubs and marinades, dry and wet cooking, and fast and slow cooking temperatures. He's come down to some favorites: rub over marinade, dry over wet, and slow over fast cooking. He's still perfecting his own sauce to serve with it but for the time being, we're very content with Gene's incredible ribs with a little Country Bob's on the side.
And as a shout out--Happy Birthday to Gene this week--Love you, Honey!
Gene's Country-style Bonelss Pork RibsW/Steven Raichlan Rub
"Basic Barbeque Rub" Recipe from How to Grill by Steven Raichlan
Method by Gene Muse
- 1/2 cup dark brown sugar
- 1/4 cup sweet paprika (smoked works well too--Glenna)
- 3 Tbsp ground black pepper
- 2 Tbsp kosher salt
- 1 Tbsp hickory smoke salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp celery seeds
- 1 tsp ground cayenne
Mix all the ingredients together in small bowl.
Per Gene Muse's Method:
4 lbs. country style boneless pork ribs, cut into 5-6" thick-cut sections
1) Pre-heat oven to 275 degrees F. Lightly oil all the ribs thoroughly.
2) Place rub in gallon zip-style storage bag. Shake one rib section at a time in bag, pressing rub into meat.
3) Lay the ribs out, with space between each, on cookie cooling racks layered on top of rimmbed baking sheets covered with foil.
4) Bake at 275 degrees F for 3 hours. Serve with favorite sauce.