JBug's Kitchen Antics: Baby Back Ribs on the Grill

07/03/2011

Baby Back Ribs on the Grill

One thing about renting a place for a month that you've never seen before is you learn very quickly the difference between "needs" and "wants". Point in fact, the Big Guy cooked ribs yesterday on a charcoal grill that did the trick and got the job done; however, he really wanted his weber, or the double barreled smoker or even the beast to do the job right.

I'm not sure what he was complaining about because as usual, the end result was moist, perfectly tender and delectably spiced ribs. My man can cook!

We only have one iddy biddy little problem; he doesn't share his grillin' secrets and since I contributed not one thing from the kitchen yesterday (again), all I can say is "neener, neener, you're a weiner". Aren't I lucky?

Jul 3, 2011 7:18:30 AM | BBQ and Grillin'

6 Comments

Good morning June! Love that you're taking a real break from cooking! Ribs & corn... What's not to like? By the way, Tim does all the grilling here too! - HUGS, Mary L.

Posted by: Mary from Apron Strings & Wedding Rings | 07/03/2011 at 08:04 AM

Oh June if I knew where you were, I'd drive down the coast, rummage through the trash and bop you (ever so gently) with one of those rib bones. I could eat ribs for breakfast, lunch and dinner, but alas, I'm "enjoying" a bowl of grape nuts, oh the injustice!

Have a great vacation and keep us poor rib-less saps posted, should the big guy have a weak moment and share his grillin' secrets.

Posted by: Tall Clover Farm | 07/03/2011 at 08:05 AM

Mary - the party's over. I'm back to the kitchen today.

Tom - We'll put more ribs on the "Q". Sandpiper Village, Waldport Oregon - turn right at the smoke. PS - pls. bring rhubarb LOL0L

Posted by: June | 07/03/2011 at 08:22 AM

Those look like perfect ribs nice crust, juicy on the inside and probably melt in your mouth perfect - I adore pork! You certainly ate well last night! Now - if only my sweet William would take more of an interest in grilling - I have taught him how to do the perfect steaks to the doneness we each love!!!! Medium for him - Rare for me! He is a natural - I do the seasoning, of course...

Posted by: Lea | 07/03/2011 at 09:20 AM

Lea - pork is the bomb and I see you're cooking some right now. Smart lady! As for the steaks, you and your Sweet William would fit beautifully with us, although Big Guy's the rare (blue) and I'm the medium.

Posted by: June | 07/03/2011 at 11:38 AM

Enjoy these brief periods when you don't have to cook. I totally get the needs and wants of vacation home rentals. I hope you have a wonderful holiday. Blessings...Mary

Posted by: Mary | 07/03/2011 at 12:08 PM

The comments to this entry are closed.

Friday Night at the Dawg As I indicated earlier yesterday, dinner last night was at the Salty Dawg, an Alsea Bayside restaurant/bar that's a local favorite and one of ours too. The food is darn tastie basic diner style with some extra twists - like the panko coated cod I had last night with chips, the Big Guy's calamari with chips, and burgers they really fuss over ...as in flat top cooked with huge fresh grilled buns and darn near every topping you can imagine. They have fabulous fried chicken and surprisingly good Mexican food, never mind a special every night (last night's was fresh...

Chili With An OK Twist Don't drop from shock but I actually cooked dinner last night. Isn't that a kick? Trouble is it was more suitable to a cloudy misty beach day than the one we enjoyed which proves one should check the weather forecast before making up the week's menu. Last night's bowl of comfort was inspired by a recipe from Taste of the Territory, a cookbook the Big Guy brought back for me from his Oklahoma trip. Sauteed onion, garlic, red and green and jalapeno peppers are joined by ground beef and topped up with canned baked beans (I used Bush's Grillin' beans),...