Don titled this one – before they were cooked. I thought he was being a little over-optimistic but he was right. The meat slid right off the bone of these wild hog ribs.
First, get yourself some racks of ribs. Doesn’t matter if they are beef or pork, whatever your pleasure.
Season as desired. Salt, pepper, etc.
Don used McCormick Grill Mates Montreal Chicken Seasoning. It’s got garlic, salt, onion, black pepper, parsley, red pepper, orange peel, paprika, and green bell pepper in it.
Sear your meat, on the grill preferably, if you’ve got one.
We have a baby Weber grill so it took a little time to get all three racks grilled.
Let your meat rest and prep your liquid for slow cooking. Don used about 1/2 cup apple cider vinegar, 1/2 of a beer (maybe 3/4 cup he guesses?) and just a little over 2 tsp of liquid smoke. Don’s not so much with the measuring as I’ve mentioned before. Not everything pictured below was used either so don’t let that throw you. I was in a hurry to try to get some pictures while he cooked and really didn’t have time to set up photos.
Add the liquid to your vessel for slow cooking – Don opted for our electric skillet. Add ribs, cover, and let cook for about 5 or more hours at a low temp, which for us was around 200 degrees. Turn the ribs regularly, about every hour. Baste with BBQ sauce about 10 minutes before you serve.
Commence nomming. We served with spicy corn (I’m going to have to do a post on that, it will blow your mind, and your senses if you’re not careful), and mashed butternut squash. Yeah, baby.
I was 32 when I started cooking; up until then, I just ate.
~ Julia Child