Pit Keepers Choice: Spare Ribs and Shrimp Kebabs
Under gray skies of pending rain, and the reserved hush of tweety birds unseen, the first plumes of smoke pillared out of the old charcoal chimney. There was a stillness in the morning air, and a humidity which draped like a soft blanket over the land. The Mallards milled about quietly on the pond, and the streets of the neighborhood at large we’re tranquil and fairly depleted of activity. Every one was up north I guess, or out-of-town somewhere, for the extended Memorial Day Weekend. And I don’t blame them. An extended weekend to get away is not a commodity in which to handle lightly. It is one to savor and relish. One to seize with great exuberance. So I stayed home.
What a pleasant respite it is to stay home when the rest of the resident populous have piled their vehicles heap full of their dearest belongings and kickshaws, and then flee the township of which they are so intimately acquainted. And at once the bustling hamlet in which you live is transformed into a sparsely populated outpost on the crusty edge of society. I like that for some reason. I like it a lot. Probably due to my proclivity for the quieter places I’m sure. But I digress unto the matter ribs. Here then is how they went and came to be.
On the pit today, shrouded in a cloud of pecan and hickory smoke, like long peninsulas of pork in a foggy fjord, reside a couple of racks of spare ribs, trimmed St Louis style, placed bone side down, with their membranes freshly peeled. We patted them down in Worcestershire sauce first, then in brown sugar, and finally seasoned them liberally with some Bone Suckin Sauce Seasoning Rub. And that’s all there is to it. Let them then reside in manly fashion within the smokey confines of your cooker for the next two and a half hours or so. This is where you also go draw a lovely beverage from your refrigerated units, and find someplace soft to sit. Glory! I love smoking ribs!
Long about hour three into the smokey campaign, we foiled the ribs with a shot of bbq sauce and honey. Let them tarry in the foil for an hour or two, or at the discretion of your pit master instinct. You’ll notice some shrimp have also made their way onto the pit at this time. Indeed. A little appetizer for the people! This is a great little gig of pork and surf, and is all too easy to do. You gotta try it. In this case we found a bag of precooked jumbo shrimp residing in the freezer, thawed them out, and into their natural cradle-like curvature, we inserted a slice of tasty kielbasa, and held the two species together with a well-placed tooth pick. A little kebab of sorts, and nary short on flavor. We hit them with a bit more smoke, and seasoned them with the same rub we used for the ribs. They cook fast, people. You don’t need much time, which makes them great for taming the hungry bellies which wait on your ribs. After 15 minutes or so, we varnished the kebabs in an Asian Orange Ginger Sauce, which sent them over the top.
We’ll put some links down below for the seasonings and stuff we used today.
Oh man, pure rib smoking satisfaction. After a stint in the foil, of which is like a trip to the spa for your meat, it will be pampered and loose, and mighty delightful to the tongue. But resist, and let it loiter on the pit a little longer whilst you paint its mahogany flanks with your favorite sauce. Or not. Good ribs do not need sauce. But it’s all up to the pit keeper. Good is good, after all. And every day a high blessing, patron to the pit. Amen.
Stuff we used: