::05:30:08::

::: Smoked Ribs :::

I found this great recipe in a Cook"s Illustrated magazine on how to make these awesome smoked ribs in your own oven. So, I marinated a rack of baby back pig ribs overnight in a mixture of mustard, garlic, cayenne pepper, black pepper, brown sugar chili pepper and salt. The next day when I got back from the Chuck Prophet concert in Healdsburg, I was kinda hungry and kinda hammered. Gee! What's to eat in the fridge? Oooo, ribs! Ah, f*ck they're raw. Dude, cook 'em! After preheating the oven to 500 degrees, I continued with the recipe by grinding up some Lapsang Souchong tea leaves and then sprinkled them on a cookie sheet, set a wire rack on top with the ribs and covered the whole thing tightly with foil. And then proceeded to pass out. When the smoke alarm in your bedroom goes off 6 hours later, carefully remove ribs from oven, open all windows, turn on every exhaust fan available and dispose of cookie sheet. Yum.

Written by: ~ Booger Hank