Saturday- I worked half the day, so extensive prep is out of the question. We have a system for last minute cooking: go to the good local store, and buy what’s on sale; tonight, it was English Ribs. I have just given them a rub, with a rub from the cupboard that we put together in June (I only know from the handwritten label: a date, and the words pork rub- and yes, we are using it on beef ribs, but, it is there, and it is getting late- don’t much care what’s in it). I am about to start the barbecue; we will cook them slowly, over indirect heat, for a couple of hours, and see what happens.  While it is cooking, I am going to make barbecue sauce- our own, the Kind Barbecue Sauce. Will write it up as we go.

Results: mixed, at best. The meat was really tasty, but not sufficiently tender. The ribs were on the grill about two hours, and it was not enough time. The flavor was great; the crusting was good, but the meat was just not tender.

That said, we had a very good dinner with the corn from the grill, good simple rice, and our Tomatoes Roger appy.

Sunday morning now; Saved the ribs:

This morning, put the ribs on a rack over a baking sheet; coated the ribs with our barbecue sauce, poured half a beer under the ribs, sealed the pan tightly with foil, and left them in a 275º oven for 2 hours, twenty minutes. Absolutely fantastic; moist, falling off the bone.