A grilling tradition
There’s nothing like a good batch of ribs for your Labor Day cookout
Family tradition finds us gathered around a smoky grill filled with pork ribs to mark the unofficial end of summer: Labor Day weekend. Some years, we pull out the stops and splurge on baby back ribs; others, we enjoy the meaty flavor and moderate price of countrystyle ribs.
This year, we’re loving a homemade herb and garlic seasoning as a delicious rub for our ribs. Applying a generous sprinkle to the ribs a day or two in advance of grilling infuses the meat nicely with the rub flavors.
The rub also proves excellent with grilled chicken and pork chops.
For meatless meals, rub thick slabs of eggplant or portabello mushroom caps with oil and sprinkle with the rub before grilling.
Baby back pork ribs, cut from the loin, while naturally tender, require about 1
hours of indirect cooking on a moderately hot (325 degrees) gas or charcoal grill. Adding soaked wood chunks to the grill will add a nice smoky taste. I prefer to cut the slabs in half for easier handling and extra crispy ends.
The more economical country-style pork ribs can be purchased bone-in or boneless. The key to tenderness is to cook them slowly either in the oven or on the grill away from direct heat. When the juices run clear, position the ribs directly over the grill’s heat to brown them nicely.
I like to serve the herbrubbed ribs with a dipping sauce, such as a favorite local barbecue sauce, or the simple-to-make lemon-garlic mustard dip that follows.
Buttered ears of corn on the cob, creamy coleslaw, sliced ripe tomatoes and a leafy salad make the menu complete. Brownie and vanilla ice cream sundaes take the sting out of the end of summer.