It was finally my turn to use My Honey's Father's Day present - the new smoker/grill - and make dinner. We have been having so much fun watching him use it, but today he sat back on the patio and watched me make dinner.
First I made that bread above and put it in the oven. What you see is after the first rise when I put it in the oven for the second rise before baking. My recipe for Rich Egg Bread is here.
Buy as many slabs of ribs as your grill will hold. Wash, lightly salt, and wrap potatoes in aluminum foil to bake along side.
Mix olive oil and minced garlic, then generously brush onto both side of ribs.
Place ribs on grill slow and low for about three hours. In the image above I had already moved the rack holding the coals up, but in our grill, the rack can be about 24" below the grilling rack for very slow even grilling. The lower rack was in that low position for most of the grilling.
While grilling, I brushed the ribs every 15 minutes or so with my sauce. Quick and easy recipe below is for at least 2 slabs, increase as necessary depending on how many you are grilling.
1 cup catsup
1/4 cup steak sauce (your choice of flavor)
2 T minced garlic
1 t black pepper
1/4 cup water (thins the grilling sauce so you can brush on regularly to create a glaze)
You'll note there is no salt. You can add a teaspoon of salt if you wish, but I feel we get enough in the steak sauce.
Another wonderful alternative is to use Montgomery Inn Barbeque Sauce, a Cincinnati native favorite. I would have used that for grilling, but only had one bottle (hey, who used all the BBQ sauce?) so reserved that for serving at the table. I'm sure I would be in trouble for that from Montgomery Inn Barbeque Sauce purists, but you do what you have to do. ;)
Shortly before serving, I grilled mushrooms that had been generously brushed with olive oil and minced garlic. Note how the glaze has built up on the ribs. Oooooooh, yum!
I think My Honey is going to let me use his grill again! *chuckles*