Ribs

Motivation:
This rib recipe is based on GFW's 3/1/1.5 recipe which I found here.  It uses a three stage process for cooking ribs: 3 hours smoke, 1 hour braise, 1.5 hours smoke.  I have altered the original recipe to suite my tastes.

I usually play fast and loose with spice rubs and finishing sauces.  Sometime I build a rub from scratch using salt, chili powder, brown sugar, garlic powder, black pepper and whatever else catches my fancy.  Sometime I just use a prepackaged rub that has most of those ingredients in it.  Sometimes I brush the rubs with barbecue sauce in the last step, other times I'll blend honey and soy sauce together and use that.  It just depends on my mood and what's on hand.

Ingredients:
Ribs, St Louis Cut
Spice Rub (made on the spot or purchased)
Finishing Sauce (BBQ or Honey + Soy Sauce)
1 bottle Beer
Wood chips for Smoke.

Mise en Place:
Prepare ribs by removing the silver membrane on the backside.  Liberally coat with spice rub.  Fanatics will insist this is done the day before.  I usually don't get around to it until about an hour before I start the grill.

Method:
Heat grill to 250 degrees (I have an electric grill stoker to ensure a consistent temperature throughout the day).  I have a plate setter for my egg that is essentially a raised pizza stone that I cover with aluminum foil to ensure a clean cooking surface.  I don't have a rib stand so I just make the ribs stand on their own using a couple of bamboo skewers.  Works well if you're only smoking 2 or 3 racks.  Place ribs in the grill and let smoke at 250 for three hours.  Occasionally I'll go out and throw some wood chips on the fire for extra smoke.

After about 3 hours it's time to braise the ribs to make them tender.  I take two large sheets of wide aluminum foil and lay them on top of each other (I'm planning on making an aluminum pouch to braise in).  Fold one of the long edges a few times to join the sheets.  Take skewers out of ribs and lay them on the foil.  Be careful not to puncture the foil.  Fold foil over and seal in the ribs.  Before sealing the last side pour about 2/3rds of a beer in the pouch so there is some moisture to braise with.  Seal the last side and transfer back to the grill for another hour to an hour-and-a-half.  (If you puncture the foil you can always just wrap it in another sheet of foil.)

After braising, take ribs out of the aluminum foil and return to the grill.  They should be noticeably more tender.  At this point I brush the ribs with a finishing sauce like BBQ or a honey + soy sauce concoction.  Smoke the ribs for another hour.  Serve immediately (but left overs are amazing)

Dinner Riced Out - Steamer Stir Fry

Motivation
It's a week night and I don't want to spend 2 hours cooking and dirty every pot we own. Also, the garden is making a ton of eggplants.

Ingredients
Rice maker:
1 cup rice (white or basmati)
1 bag stir fry vegetables
1-2 Tbsp dried onions
1-2 tsp dried ginger
1-2 tsp dried garlic
candied ginger to taste
1.75 cu chicken broth
.25 cu black vinegar/soy sauce 1:1 mixture



Stir Fry:
chicken thighs or pork chops
eggplants
olive oil
chicken broth
soy sauce
black vinegar
honey

Mise en Place
Put everything in the rice maker in the order listed. Set it to "quick cook."

Chop up meat and eggplant separately.

Method
Fry eggplant slices in olive oil until they start to soften. Splash with a little soy sauce and chicken broth. Steam until tender. Remove from pan.

Fry meat in olive oil to brown outsides and cook mostly through. Add chicken broth, black vinegar, soy sauce and steam until cooked through. Remove meat, but not liquid.

Add honey and reduce to a thick sauce.

When the rice mixture is done, add the eggplant, meat, and sauce to the mixture and serve.