As I have posted on numerous occasions, cooking is something Hubby and I enjoy. While we have certain specialties and of course I don’t even know how to light the grill, we share in preparation unless one of us has to be otherwise occupied. If he is grilling, I’ll take care of the salads and probably the sides. If I am doing veal paprika for example, he’ll handle salads after having done all the prep chopping for the main dish. One of the “givens”, is he adopted true “chef” techniques for chopping, has the specialty knives, and not only enjoys it, but cringes when he watches me chop in the same old-fashioned way I always have. Despite all of this, there are simply certain dishes we don’t bother with. Ribs fall into that category. Memorial Day, 4th of July, and Labor Day are times when burgers, brats, chicken, or ribs are really what one should have. Fried fish can be okay and yes, if one lives in New England, lobster is common.
Although ribs can be cooked in different ways, slow cooked for many hours no matter what seasoning one chooses is the correct method. Period. Ten to twelve hours is the minimum proper time and fourteen is even better. Duplicating that at home comes with far more effort than we wish to expend and we have no shortage of places in town offering excellent ribs. I personally go for the dry rub and Hubby is often torn, but generally goes that way as well. We don’t have a strong preference as to cut even though baby backs do have a slight edge. Pork, not beef, as much because of his Georgia roots as anything. Granted, other boiled crustaceans, few things are messier to eat and extra napkins and wipes are required. That, however, is worth the extra effort.