Pig Time!
Well, it’s Saturday and as Suzette figured out that means I’m drinking cooking!
First off, the beverage:
The Evil Clown™ had the Rutherford Grove 2000 Merlot on sale. Normally $30.99 it was discounted to $11.99. Muito Bom, as they say.
Ummmm, tasty. Lots of fruit, somewhat higher acidity than one would normally expect in a merlot, but good rasperry flavors. But whoa Nelly, there’s a lot of sediment. Decant this puppy for guests!
Tonight we’re having Spare Ribs!
Take that wussy-assed town councils in England!
Now I know that as a Yankee I am technically not allowed to cook spare ribs; I humbly beseech my southern brethren for their understanding in this matter.
Now, let’s see, how to cook. I’ve decided on a dry rub of the following:
Yep: sea salt, chili powder, celery seed and paprika. The general rule of thumb with paprika is to always choose the brand with the most unpronounceable name you can find.
Mix them together:
Now don’t ask me for measurements and proportions! I’m an artíste for gosh sake! Did they ask Michelangelo “how much ‘blue’ should I use?” Really, people.
Cut the piggy into manageable sections…
lovingly rub in the spices…
(calm down Ken)
Wunder, look! A pig mullet!
Yes, yes, we’ve been over this before: I’ve evolved, you haven’t.
(nice drool though)
All ready to go sit in the fridge for a little while, whilst I read the latest Lileks which my bride bought!
Now, we’ve (that’s the Royal We, btw) have been soaking some cherry in water for the schmokin’
Now we drain off the water und schlipp it under the grill…
We’ll see you in a few hours, my precious!
UPDATE the First:
Dang! They’re looking good; better get the spuds ready
Boil, dang ya!
Updated Update:
Finally!
Now, since daughter is of on a sleepover, we can have brussel sprouts!
La-dee-dum, into the steamer with you!
Oh gosh! The merlot’s all gone!
Luckily we have a bottle of Pinot on standby…
Ah, now it’s time to eat! What a nice palate of colors…
Quite yum all around!
Swill Food and Grog | Crusader | 
October 29, 2005 5:18 pm
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Wow.. that’s some discount.. even for a merlot.. Ribs look tasty though.. *wipes drool*
I went shopping to the Evil Clown last week for the first time and I thought it had the distinctive essence of horse manure about it. Did you ever notice a not-spirits smell in there?
Mmmmm…pork. 🙂
It may be the smell of rotting cardboard from all the empty cases they have piled in the front, Suzette.
It pains me to say this, but those look pretty good, Bing. We’ve discussed your use of the evil gas grill before, but the cherry wood might just offset that.
However, one issue and one suggestion: Issue — do you serve the ribs with a side of barbecue sauce? We tend to put the sauce on while cooking, but that is an optional practice. Suggestion — have you ever used Tony Chachere’s Cajun Spices? There regular Cajun spice is about all I use. It’s my allspice. I vary on occasion though. With your use of chili powder I would have thrown some cayenne pepper to pep it up a little. But that’s me.
Good job.
No, I didn’t have any sauce on the side; I of course was sauced but my bride is not a big sauce fan. Well, ok, to be honest she likes sweet Kansas City BBQ type sauce, and I refuse to let our table be defiled by that; vinegar-base or nothing, so we had nothing.
They were pretty good, though sadly I must admit a tad overdone. Dang it.
I’ll look for those cajun spices; I love that stuff, and daughter does as well.
Good lord I was tired last night! Their regular …
Good stuff though. And because of their popularity, Zatarans and others have released their own versions that are pretty similar to Chachere’s.
As for barbecue sauce … you do know that Kansas City makes the best barbecue in the world, right?
Oooh, ick! Not you too?
BULLSH$T, Cullen!!! Bar-B-Q sauce is for candy A$$es! Give me some dry rub Memphis Major Dad style or hot, spicy vinegar based Norf Cackelacky pulled pork, baby! WOOOOOO HOO!
Barbecue sauce is how barbecue is supposed to be done! But I admire all stlyes. Great thing about being from a cooking state like Louisiana, is you get influenced by everything. I like the vinegar-based sauces (but do prefer the Southwestern version of them).
Non-sauce ribs are fine. As long as there’s sauce on the side, as an option.
Ummm, spicy vinegar sauce! Yummm.
“Pig Mullet” Heh 🙂
I do not care for the vinegar based sauces at all, but your dry rub did look pretty tasty. I may have to post my favorite homemade bbq sauce and dry rub that I use on the most wonderful part of the pig….the pork loin……