Hobo potatoes
It is still in the middle of the heat wave, so no cooking inside. All done on the grill outside. We bought some really unique charcoal at a little shop in the Bosnian neighborhood. I've used it before on big barbeque catering jobs, I get it from the food wholesaler but I don't usually see it at the stores.
We dry rubbed ribs (cinnamon, brown sugar, red pepper flakes, cumin, and coriander) over indirect heat and made a hobo foil pack filled with potatoes, onion, and whole garlic cloves(they truned very sweet and caramelized) with rosemary, sage, and olive oil. They were so good, I think I'll plan on doing them at the restaurant, but add some other vegetables. The corn on the cob sales have dropped off a little-maybe I'll do some kind of corn and potato hobo pack.
We also bought tea at another Bosnian store-this one Muslim. They have some beautiful teas-not quite the selection as the Asian groceries-but very nice just the same. I chose three different kinds. We've been drinking pitchers of iced tea in this heat wave, and these teas taste delicious when freshly brewed and iced
1 comment:
Mickey, Mickey, Mickey........ cinnamon on ribs???? Blasphemy!!! At least you cooked them indirect, although BBQing produces better ribs than grilling. (please tell me that you DID NOT use lighter fluid!!)
First, you need to 'peel' the membrane off of the back of the ribs. Then slather both sides with either a coating of regular ole FRENCH'S yellow mustard or Worchestershire sauce to act as a binder for the rub. Here's a very good rub mix.
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil
It does have a little kick to it. Apply rub liberally, wrap in saran wrap and refrigerate several hours, overnight is best. Get your cooker up to 300, because it will go down when open the lid, you want to end up at 250. Put the ribs on bone side down (indirect heat only)add some smoking wood of your choice, I prefer hickory and pecan. Don't even peek for 3 hours, at three hours pull the ribs off, wrap in foil, and add a little bit of apple juice. Seal them up and put back on at 250 for 1 to 1-1/2 hours, remove from foil, and baste w/your favorite sauce, Texas Pepper Jelly is excellent or I really like a sauce that has maple syrup, horseradish, dijon mustard, and ancho powder. Put the ribs back on for another hour. They will be excellent!!
BTW, I pick up my new smoker this weekend!!! It's a Klose Pit!!! Awesome!!!!
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