Barbeque
If you find yourself hungry around Saint Augustine, Florida, by all means look for this pink pig! The first time we ate at Smokin’ D’s, we stood by the truck and used the flatbed for our table, the food was absolutely delicious. Over the years, when driving south, we have often returned to pick up a pound of brisket and a pound of pulled pork, which will be snacked on along the way, and then make a proper dinner when we get home.
Barbeque Ribs
If you cannot make it to Smokin’ D’s but have a hankering for some great ribs, try these. There is little I can think of that does not taste better grilled over a charcoal fire, everything from lamb chops to steaks to sausage, even vegetables and a few fruits; but lean, smoked ribs hold a special place on my table, especially for a summer barbeque when people are walking around, and finger food is the call of the day!
The most important thing to remember with ribs is that there is a thin membrane, which must be removed, before you begin to cook them. Secondly, before you put them on the barbeque, you need to boil them, to tenderize the meat.
Ingredients:
Ribs
Water
1 bottle or can of Beer
2 Bay Leaves
Pepper Corns
3 tablespoons of Garlic
Directions:
Wash ribs, and remove membrane with a very sharp knife, make a cut, and then work your way between the membrane and rib, and pull off, as if you were taking off a tight fitting stocking. In a very large pot, add one can of beer, bay leaves, pepper corns, garlic and ribs. Add enough water to cover the ribs, and let them come to a boil, and then reduce heat and allow to simmer until the meat is coming off of the bone.
Remove the ribs from the water, let dry and then coat with barbeque sauce, put them on the barbeque for at least fifteen minutes, on each side – I like to close the door and let them smoke.
