Charcoal is in the air-

Ribs, Potato Latkes, Barbecue

Hello again! So I may have a newfound obsession: barbecue. I just can’t seem to get over the smell of burning charcoal and hickory smoke hitting the air. So it is to say, this weekend’s menu is going to be that of my slow roasted baby back ribs. Of course, with any type of BBQ, you need to start with a good rub.

For the rub:

2 tsp dry mustard

2 tbs. Chili powder

2 tbs. Spanish Paprika

2 tbs. onion powder

2 tbs. garlic powder

2 tbs. kosher salt

2 tbs. black pepper

1 tbs. cayenne pepper

Mix all of these ingredients together and then set aside. Now, put your ribs on a sheet pan and give them a good spritz of lemon juice on both sides and then take your rub and start rubbing liberal amounts into the meat. The lemon juice will not only add some brightness to the meat, but also help the rub really adhere and give a good coating of spice to the ribs. From there, wrap the ribs tightly in saran wrap and then wrap them in foil, as well. Put them into the refrigerator and allow the rub to really seep into the meat for 5 hours or more. Now, this is where my ribs take a different turn than most; however, I swear it’s the best and ONLY way to cook them. Set your oven to 250 degrees Fahrenheit and put your ribs (with the foil and saran wrap still on) and allow them to cook for 2 and a half hours. The foil/saran wrap will really allow their fat and moisture to surround the meat—constantly basting them for their time in the oven.


Once the ribs have cooked, remove them from the foil and saran wrap and throw them on a 350 degree charcoal grill, rib-side-down. Allow them to cook/smoke for 8-10 minutes on each side. For the smoke aspect, I used hickory chips; however, you can use whatever you’d like. In the last 2 minutes of cooking, be sure to slather them with your favorite barbecue sauce and allow it to get all sticky and cooked onto your ribs. Now, take the ribs off the grill and give them one more kiss of barbecue sauce and let them rest for 10-15 minutes. In the time that you let the ribs rest, you can whip up one of my favorite little sides: latkes.

Ribs, Barbecue, Latkes


For the Latkes:

2 potatoes, grated

½ of an onion, grated.

4 sprigs of thyme, removed from their stim and minced.

2 tablespoons of flour

1 egg

Salt and pepper.

For those of you that don’t know what latkes are–they’re basically a potato pancake that derived from Jewish Hanukkah tradition. Tonight, I used organic sweet potatoes. I like using these because you never know what you’re going to get. Some have a creamy, manila interior and others have the common orange color that we’re all used to. Nonetheless, peel the potatoes and grate them on the smaller grate set of your box grater. Next, grate the onion. Last, add the egg, the flour the herbs and salt and pepper and mix until you achieve a doughy texture. From there, take a sauté pan filled with a cup of oil and heat on a medium flame. Now, take a heaping tablespoon of the latkes mixture and allow them to crisp up for about two minutes on each side and season them with salt and pepper immediately after coming out of the pan. Now it’s time to eat! Plate up your ribs with some extra barbecue sauce and throw some of those crispy latkes on the plate. Dig in! To me, this is the best way to finish off a long weekend and most certainly the best way to feed the soul.


I hope you enjoy this as much as I do and I hope you stay tuned for my next blog post coming next Sunday morning.


Change mood with food!

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