Tuesday, June 26, 2012

Summer Sunday Dinner: Smokin' Bones


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!!!)

3 comments:

  1. oh your sunday dinners always look so amazing...i'm sure they taste amazing too!

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  2. These look amazing, Julie. I want to know more about the sides.....

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    Replies
    1. Thank you! Here are a few random ramblings about those sides:

      For 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!!!

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