Gilbert went to my mom’s farm with me on Saturday to help plant some trees and repair some critter pens. Sadly, we were way too busy to get photos taken. So Gilbert helped us grill our awesome dinner on Sunday. He reminded me that photos are important if I want to blog about something. I know corned beef would have been a bit more traditional as a Saint Patrick’s Day dinner, but we grilled ribs and veggie kabobs instead.
Seasoning
The first step in really great ribs is to season the meat. We did it the easy way this time and used a prepared seasoning. We often make our own.
Wrapped in foil
Then it needs to be wrapped in foil.
Needs more
“Hey!” exclaimed Gilbert, “I need some more foil.” The ribs need to be completely covered with the foil.
All covered
“That’s better.” said Gilbert in a satisfied voice. “Now we need to put them in the refrigerator until closer to time to cook.” Into the ‘fridge the ribs go. They rest in the refrigerator until about an hour before cooking.
On the Grill
Gilbert helped put the foil wrapped ribs on the grill. “Make sure the grill is on low,” advised Gilbert. “We don’t want to burn them.” The ribs grill on low for an hour or so.
Off with the foil
After the ribs had grilled for a bit over an hour, Gilbert took off the foil and put the ribs directly on the grill.
No more foil
The ribs cook directly on the grill (still on low) until the start to feel stiff when you pick them up with the tongs.
Ready for sauce
“They are ready for barbeque sauce! Let’s get it put on.” urged Gilbert.
Finishing up and the very best part, eating, will be featured in the next blog post. As always, you can see more of my work on my web page(which links to my other pages) www.woodlandwhimsy.com
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