You wouldn't believe it, but it might have been the best food ever. Ribs. Slow smoked and roasted to perfection. Unbelievable. So unbelievable, I'd like to have each of you over for dinner sometime, just so you would believe me. Easter Sunday was a day with Scott's family, at our house. Saturday night we rubbed the ribs down with a dry rub recipe from the Hell's Kitchen cookbook (that Scott and I picked up on our Minneapolis date weekend). The rub goes like this, 3/4 cup hot paprika (I used regular because I couldn't find hot), 1/4 cup ground black pepper, 1/4 cup chili powder, 1/4 cup cumin, 1/4 cup granulated garlic, 1/4 cup white sugar, 1/4 cup firmly packed dark brown sugar, 2 tablespoons cayenne. Mix it all up, and you have lots of rub for a long time. Scott got up at 6 am on Sunday morning to put the baby back ribs on the smoker. Smoked with apple wood for 4 hours and took them off the smoker. Slathered both sides with Famous Dave's Rich and Sassy BBQ sauce and slow roasted in the oven at 200 degrees for 2 more hours. Amazing! Better than any restaurant ribs, I have ever had. Fall off the bones, saucy goodness. I am really all about balance, when eating a meal. I have my meat, my potato and my vegetable. This was the first time I can remember thinking, "I don't think I am going to eat anything but meat-yeah ribs, just save all the room for ribs". Seriously, you had to be there to understand. I wish you would have been there. If you were, you would agree-good eats, really good eats.
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