Crying Over My Charcoal

Easier = Better (for a change)


I had a horrible realization yesterday at dinner. It came about as a result of a modification to my baby back rib cooking process, and as a result my charcoal grill may never see a rack of ribs again.

Here's the deal.

For years I've been brining my ribs overnight, then drying them off and covering with a dry spice rub, then slow cooking them over indirect heat on the grill for FOUR HOURS.

The process was lovingly conducted at the time and expense of a half bag of charcoal and getting lots of ash and soot on myself and the surroundings.

My results are always well received--moist juicy tender ribs, but the mental and physical preparation limited my desire to undertake the process to a few holidays a year.

Not anymore...

Yesterday I brined and rubbed a couple of racks, then tightly wrapped them in heavy duty aluminum foil and cooked them in the oven for three and one & one half hours at 230 degrees F, removing them from the foil to finish on a cookie sheet for fifteen minutes at 425 degrees F just to add some color.

Dang they were good.

And the Rack of Lamb?

Some people find lamb meat to be too strong and "gamey" tasting.

NOT MY LAMB.

As usual, I went out on my own and closely trimmed the fat off the outside, then brined the rack along with the pork ribs overnight. Next I rinsed my lamb-cicles off and did a three hour marinade of diced red onion, mint, rosemary, black pepper, and lemon juice.

Cooking the lamb to a medium rare/medium doneness was easy...you simply sear the outside evenly in a screaming hot skillet, then finish the rack in the skillet in the oven at 425 for fifteen or twenty minutes.

I sliced the individual cuts apart, tossed out some sprigs of fresh mint as garnish, and even Pat managed to eat her way through a couple of sections while everyone raved over my results.

I wish I could have enjoyed the fruits of my efforts a little more, but my new internal plumbing is still limiting me to small portions although I didn't go away hungry by any means.

I trust everyone enjoyed good food and good company on their Easter holiday.

Now would someone please pass me the Mint Jelly???