Well maybe not quite that spectacular, but last night was ‘Rib Night’. Space in the big freezer is always at a premium at the end of the growing season so the ribs in there had to get eaten.
Now i’m sure you remember our little friend from the greased pig contest on Saturday!!!! Don’t worry, he was not the guest of honor.
Instead some frozen ribs were thawed and seasoned to perfection with the famous F&P Butt Rub (available exclusively in the F&P Farm Gift Shop). Then they rested all night and morning in the fridge. Our ribs are smoked over hickory for about 5 hours at 250 F.
The key to our melt in your mouth ribs is the water tray in the smoker. It combines the steam and smoke together at a low temperature so the ribs don’t dry out.
Now two racks of ribs, a big bowl of Beatrice’s Butter Nut Slaw, and some zesty Lemon Cucumbers (yes we still have some) was going to be more than we could eat so we invited friends Nancy & Ringo and Maryann & George.
And to top it all off some Butter Nut Bread with vanilla bean ice cream and caramel sauce. Sorry that there are no pics of desert since it disappeared to fast for the camera.
Next culinary adventure is Mousaka….