This is one of the ultimate comfort foods. It’s as basic as a rural tradition can be without involving cousins who marry. This is food meant to feed large groups of people with the least amount of effort (let’s face it, the folks cooking ribs usually spend more time drinking and socializing than anything else). So if you’re wrapped up in a sophisticated recipe or stressing over the finer points, you’re doing it all wrong.
Wet or Dry, the Trick’s to Go Low and Slow
So get over it. Take a breath. Have a drink. Enjoy the ribs.
This recipe yields enough for a 20 pound holiday bird. Reduce ingredients proportionally for a family size chicken or duck.
bringing good things together
Also – if you’re using sausage links remove the casings before cooking.
Comfort food is an art & barbecue’s an expressive medium. You want to balance the substance of fat with a tang of spice for that feeling of mellow satisfaction. Like all things simple the trick is to limit your selection and quantity of spices so that the tastes are distinct and complimentary.
pork roast BBQ
All the spice selections are to my taste, so you can substitute whatever appeals to you. Fashion sense aside, spice is an accessory so try to limit variety–salt, pepper and a few specific flavors–in exchange soothing familiarity.