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Monday, October 29, 2012

Smoked Ribs

As I mentioned before I love ribs especially those little baby back guys, but any rib will do:)    I am not sure why meat tastes better when you get to gnaw it off the bone but it just does, maybe something primitive in all of us is satisfied.   Remember the old caveman or cavewoman pictures of holding a large hunk of meat by the bone?   Oh yes, that's what I am talking about.  

I do know that cooking meat along with the bone just tastes better, some kind of magic incurres and the flavor is expanded.  What does one of my favorite guys say? "Bam Bam"!!    Oh yes I am talking about Emeril   (no not going back to my caveman thingy with the Flintstones neighbor's little boy "Bam Bam" Lol).

Speaking of Emeril I am totally using his technique and seasoning for today's ribs.  Remember the smokers I shared, (Click Here ).   Any of these smokers can make the best ribs and here's how.

    Smoked Ribs

I always buy baby back ribs using the formula:   One slab of baby backs for each two people.   So at my house I only need one slab of baby back ribs:)

And I always use a rub on my ribs  (not my ribs but the baby back ribs, hehehe, sorry).  (But maybe I would if it was a fat burner or a some kind of skin rejuvenator, LOL)   Ok seriously, back to dinner:) 

Since one of the key ingredients in the  Rib Rub is Emerils Essence,  I usually mix up the Rib Rub and and Emerils Essence and keep them in this awesome little jar.  This cool jar is divided into three separate compartments and is perfect for my hand mixed spices and rubs.

Emerils Essence
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Rib Rub

1/2 cup brown sugar
1/2 cup sugar
1/8 cup salt
2 tbsps emeril's original essence (emeril)
1 1/2 tbsps chile powder (dried ancho, depending)
1 tbsp cumin

Just sprinkle the Rib Rub very liberally over the ribs and let set in the fridge for at least an hour, no more than two hours.

If I am using Emeril's Smoker then I just cut these ribs in half and it's just perfect for each half to lay side by side. I have smoked two slabs of ribs in the smoker in the past  and overlapping the four halves just a little bit.

Prepare the smoker as I mentioned  Here .  Load your ribs on the little grill, cover and place the smoker in 300 degree oven.  Bake for 1 1/2 hours.  

Remove lid and mop on your favorite BBQ sauce.   When I say mop, I mean mop, lol.  This is the awesome little mop that is perfect for slopping sauce all over anything and everything. 

 Place ribs back in oven uncovered for an additional 15 to 20 minutes.   


Remove from oven and slice and serve with your favorite sides:)    

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Tuesday, October 16, 2012

Desert Mountains

Near our little farm is the Organ Mountains.  These are desert mountains rich in adventures and tales of lost gold mines.    I love looking up at these mountains with their many faces and changing colors.   I have always wished that I would never take them for granted and so far I haven't.

    The desert surrounding these mountains is our playground and we take advantage of the closeness as much as possible. 
 We loaded our ATV's in our horse trailer last week and planned an adventure. (I know, remember we are Texans, we use our horse trailers for everything, lol).  
  We loaded an ice chest with drinks and carne asada with the fixings and headed out.   
 What freedom! 
 We usually plan these trips on a weekday to have the entire desert to ourselves and we did on this day.  We didn't see another soul the entire day.   What freedom!!!

Unloading ATV's

On the Trail

 Desert mountains and my Fellow at the base on the trail

Wide spaces

Top of the mountain (don't you just love my big ol sweatshirt, LOL)

Riding Down the Mountain

Safe back at the base and resting before the next trail 

Old Mine

This is in front of the Mine.  Look over my right shoulder at the view

 One can even see other Mountains in the distance.  Big Country:)

 Unknown history on this crude building

 Back at our campsite, thank goodness its time for foodies and I am ever so hungry.  

 Carne Asada on the grill with a little cast iron pot of beans

Fixings for the Carne Asada Burritos.
 (fender of horse trailer or counter top, same thing).

And of Course heating up the tortillas.

And this adventure was made possible by these little babies!

I love these little guys.  Tough little machines:)

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