ON THE GRILL
Cooking for ROB PLUMMER bachelors101
Part 3: Smoked ribs The unmistakable smell of spring is
finally in the air. And that smell is, of course, barbecue! Who doesn’t love barbecue? Barbecue is the ever popular, most fun
and purest form of cooking. It brings people and flavors together unlike any other form of cooking. Everybody has memories of family
barbecues. You probably have a great barbecue story from last summer, and it begins like this: “You should’ve been at this barbeque I was at over the weekend...” Nowadays a new (actually, quite old) form
of barbecuing has slowly been taking over the timely smell of charcoal in the air – the smell of smoldering wood and smoke. Smoking is a southern style of barbecue,
and is a tried, true and widely-tested way of slowly cooking fantastic cuts of meat with the
unmistakable and irreplaceable taste of pure wood smoked flavor. I have done a lot of smoking over the
years and have become quite adept at the style. Whether it’s choosing the right cuts of meats, creating a fantastic rub or making a batch of unique barbecue sauce, barbecue smoking has a way of pulling you in and allowing you to be creative, bold and unique. Whether you’re using a smoker (which
are readily available and have become quite affordable), or concocting a wood chamber in your own backyard barbecue, choosing the right meat and creating the right rub are key. For your first, or next, attempt at smoking,
find a couple of nice racks of St. Louis Cut Side Ribs. These ribs are great for smoking and they’re the main choice for amateur and professional smokers alike. They should be a
LIVE Music. Sunday Brunch.
34 Murray Street (ByWard Market) 613.695.5599 •
www.fatboys.ca
54 BOUNDER MAGAZINE
www.bounder.ca
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