Throughout the summer, I am sharing a peak at our Sunday dinners. That is when our most pretty, fun cooking takes place, and this is a record of all that good stuff. I hope you enjoy!
Eeks! This was a good one, you guys.
I gave Peter a smoker for Christmas, and with the exception of one crazy winter afternoon spent lovingly tending ribs, it languished in our basement. Until Sunday!
On Saturday night, Peter covered a rack of ribs with a dry rub recipe from this book (a must-buy if you have a smoker!). On Sunday around noon, he fired up the smoker and waited for it to come up to 225 degrees. Then those ribs hit the grill! We live in an apartment, and I was worried about filling up the neighborhood (and our landlords apartment above us) with a strong, smoky scent for hours on end. But after the initial lighting of the charcoal, it was pretty contained.
The best thing about this meal is that I really don't love ribs. But I love these ribs. Lightly smokey, lightly spicy, and amazingly tender.
Sunday Summer Dinner: Smoked Ribs
- Dry-rubbed smoked ribs
- Kale, broccoli and carrot slaw (like this one)
- Cheesy feta pasta bake with radish greens and ramp pesto
- Roasted sour cherry and dark chocolate ice cream (more on this to come!!!)
oh your sunday dinners always look so amazing...i'm sure they taste amazing too!
ReplyDeleteThese look amazing, Julie. I want to know more about the sides.....
ReplyDeleteThank you! Here are a few random ramblings about those sides:
DeleteFor the slaw I threw all this into my food processor: 3 leaves kale, 1 carrot, 2 stems (?) ramps, 1 small head broccoli, big spoonful of pickled red onions. For dressing, whisk: big spoonful of Dijon, medium spoonful of mayo and Greek yogurt, healthy splash of olive oil, splash of red wine vinegar, s&p (suuuuuuper exact measurements :)
For that pesto, I sauteed radish greens (you really have rinse these guys well - very dirty) super fast and then put them in the processor with 3 stems of ramps, a big glug of olive oil and a spoonful of cream cheese just for fun. I stirred together the cooked (corn) pasta with the pesto, a big chunk of crumbled feta, some goat cheese, some cheddar, and the grated a bit of Parm on top. Poured milk and a little cream until I could just see it on the sides of the baking dish (does that make sense? I never bother with full-on cream sauces anymore, this is easier!). Baked for 30 mins at 350.
Can't wait to see your smokey ribs soon!!!