5 Reasons Why Ribs Are The Perfect Thing To Smoke
They came trucking up through the green grass as if they owned the place. And maybe they do. For let it be said, they were here long before we ever showed up. When we first moved in, they were the first to greet us. And when if we move from here, they’ll probably be standing there beside the driveway, the last to wave us good-bye. I speak of course, of the resident Mallards of the Pond Side Pit. And boy are they cute these days. Spring is just wrapping up here on the 45th parallel, and all the many ducks are closely followed by a feathery amoeba of miniature ducks, just like them – their little hairy faces, alive, and bright-eyed to a new, and outstanding world. Seems every time I light up the pit out back, they are there, investigating…Or maybe it is they’re just checking in that it is not their kin folk they smell cooking under my lid.
Fear not little ducks, for it is only a wee rack of pork ribs smoking under our lid today. With gentle plumes of pecan and apple wood, seasoned in Kits K.C. BBQ Rub from the good folks at Miners Mix. I’m telling you this, there are a precious few better ways to while away a beautiful afternoon, than to tarry long in your BBQ chair, with a cold beverage in hand, feet propped up as per proper pit master posture, wowwy, and a cool breeze washing fresh over you the day long. Indeed, bringing pork ribs to a succulent, and tasty end game is our heady privilege. A Pit Jockey’s delight.
5 Reasons Why Ribs Are The Perfect Thing To Smoke
Ribs are perhaps the perfect thing to smoke, and I’ll tell you why. First off, ribs are meat candy to a man. Let’s just be clear about that. We lust for them. Next to bacon, I suppose, nothing gets our slobbers running more than the heady prospect of a good rack of ribs.Carnal, but true. We just had to clear the air on that matter.
It’s About Time
Secondly, ribs take just the right amount of time to cook. Look, if you at all enjoy the many facets of the Smokey Arts, and aspire yourself a patron of the pit, then you know in your soul, just as surely as you know anything, just how fun smoking meat is. Burgers and bratwurst are good and all, but the show is over too quick with those. Your coals still burn for something more. You crave a longer campaign pit-side. Something that takes you deep into the game. Pork butts and brisket are fantastic, we’re talking out-of-the-ball park home runs, but you seldom have the available clock for them. In point of fact, you might as well rip a whole day off the calendar for those big meats. That’s how long they tend to take. But ribs, ah ribs, well they saddle up just right. They are the perfect afternoon smoking project. You can fire up the pit at noon, and have your ribs done by supper. That’s just enough time to make you feel like you’ve done something proper-like in the Smokey Arts. Just enough time to rejoice in the ways of the pit master, such as napping pit-side, or watching a ball game with your shoes off. Just enough time to flex your patience a little, and log some quality pit time under blue-bird skies.
In a world ripe with haste, ribs take precisely the right amount of time.
Another reason why ribs are the perfect thing to smoke, is that success is not always a given. There does seem to me anyways, a certain smokey-scented, serendipity, to cooking ribs in charcoal fueled pit. I know this because I always marvel when they turn out good. Now if I knew it was in the bank all along, then why would I marvel? I don’t know. But know this, ribs are satisfying to get right. Not just to your belly, but to your personal growth as an accomplished meat maestro. All your research and experimentation into technique and method, culminating in a few short hours under, long, smokey columns of goodness. In many ways, ribs are a sort of litmus test of your pit skills. You can divine a great deal about a pit keeper’s craft from his ribs.Ribs keep us learning.
Picasso in Pork
Next, ribs are the perfect blank pork canvas in which to paint your BBQ Picasso. You can season them up so many ways, from just salt and pepper to intricately conceived rubs snatched from only your brain pan alone. To sauce or not to sauce, well, leave it to your pit master instincts. Smoke woods, oh where to start! Every rack is a different journey into the smokey realm. Every rack its own entity. It’s own dance with fire and smoke. Ribs are your personal expression in meat art. Your Picasso in Pork. So wield your brush, people, with all due enthusiam.
A Ticket to Relax
And at last, and subtly under-toned along the way, every rack is your ticket to an afternoon off, to loiter pit-side, with a manly beverage in hand, and declare to yourself and those who come upon you, that you are in no hurry today. That you have, by choice, raised your foot clear of the accelerator pedal of life, and for a few short smokey hours, and maybe even longer than that, all your world is right. You’re not grilling hot dogs today. Nay, you’re smoking ribs. And that my friends, is a very a good day indeed. Amen.
Five hours, low and slow, people. Pecan/Apple Amoked BBQ ribs. Son! And my ducks were Okay with this.
Inspired as always whenever I visit…
June 14, 2016 at 11:49 am
Thanks Marcus! Well then you need to visit all the time, for both our sakes!
Take care mate, always a pleasure to see you drop by.
June 14, 2016 at 11:51 am
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June 14, 2016 at 2:06 pm
Oh yes! Thanks Conor!
June 14, 2016 at 3:24 pm
Well, I dunno there son, I’m a thinkin that BACON is THE king of pork, at least for this wahine… ALOHA!!
June 14, 2016 at 9:05 pm
… but hold on there! Ribs are tasty too, don’t get me wrong…
June 14, 2016 at 9:06 pm
I agree with the bacon sentiment. Made special mention of it in point of fact. Bacon is the king of meat candy! Thanks Auntiedoni!
June 14, 2016 at 9:30 pm
I like your colorful writing style as well as tips on BBQ.
June 15, 2016 at 6:54 am
Thank you , kindly, Daniel!
June 15, 2016 at 7:36 am
Great job, oh Rib Masters. 🙂
June 15, 2016 at 9:04 am
Thank you much, TJ! Be good!
June 15, 2016 at 9:14 am
You know I love a thoughtful list. Well said. I may borrow your list of reasons the next time I’m holding court in the backyard so that I sound clever and thoughtful. You have summed up my feelings about ribs (not to mention my feelings about pork butts and brisket) perfectly. Cheers!
June 15, 2016 at 8:56 pm
I figured you would understand such a list, being a brethren of the coals such as you are. Thanks Todd. I’m thinking a brisket is near on the docket. I’m in the mood to steal a day off and take the scenic path to supper. I love a good smokey campaign. But is you only have an afternoon, man ribs sure to fit the bill.
June 15, 2016 at 9:28 pm
We love your list. We feel that we have a life-long non-expiring ticket to relax being retired here in Ecuador. Life is good, but it is better with smoked ribs.
June 17, 2016 at 8:05 am
Life-long, non-expiring ticket to relax…Boy, I like how you think! You tend to seem to make the best of it down there. Carry on!
June 17, 2016 at 12:03 pm
Great story and a great looking rack of ribs! I recently started blogging and one of my first posts was about making ribs, have a look if you have time. https://backyardbq.wordpress.com/2016/07/23/babyback-ribs-made-in-america/
July 25, 2016 at 3:32 pm
Why thank you kindly! I took a gander at your blog. Looking good over there. You definitely got the pit craft down. Some good looking meat there. I will assume it tasted as well as it appeared.
Hope the BBQ blogging goes well for you and that you enjoy it. Off to a good start looks like!
July 25, 2016 at 4:40 pm
Thank you for the comment and for taking a look. I really appreciate it!
July 25, 2016 at 5:33 pm
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