I'm Finally Back from Vacation...

And able to speak and write coherently (hopefully). So... vacation and the Powers family reunion came off fairly smoothly and we ate well, particularly when we cooked.

We ate. And ate. And ate. I think most of the photos taken were of someone eating something. I suppose that's what happens when most families come together in one place.

I've written about the whole family reunion experience here, if you are inclined to read it.

Besides the Powers family tradition of preparing "Bacon Bread" over an open wood fire, by far my favorite food of the entire week was my son, Chris', Barbecued Ribs. Since my camera tanked by the end of the first day, I only have photos of my attempt to make Chris' ribs a couple of months ago. I made mine using the oven and grill method and it worked very well.

Chris' Barbecued Spareribs
by Chris Powers

1 slab of pork spareribs, approximately 3-1/2 to 4 pounds
1/4 cup Emeril's Essence seasoning
1/4 cup brown sugar
1/8 cup Chef Prudomme's Magic Barbecue Seasoning
1 teaspoon cumin powder
Any bottled Barbecue Sauce (Chris prefers Sweet Baby Ray's Honey Barbecue Sauce)

To make the dry rub, to a small bowl add the Essence seasoning, brown sugar, Barbecue Seasoning and cumin. Mix with a small whisk until completely combined.

Place the slab of ribs on a large tray or cookie sheet. Using half of the rub, cover one side of the ribs evenly. Turn the slab over, and cover the other side evenly with the remaining half of the rub.



Gas Grill: Preheat your outdoor grill to between 225 to 250 degrees and maintain that temperature for about 2 to 2-1/2 hours. Place the ribs in the middle of the hot grill, close the top on the grill and cook the ribs, turning the ribs about every 15 or 20 minutes, until almost done, about 1-1/2 to 2 hours. During the last 1/2 hour, begin basting with the prepared barbecue about every 10 minutes until you have basted both sides of the slab twice.

Charcoal Grill: Start with a small stack of charcoal and throughout the cooking process add a few more charcoal pieces at a time to keep temperature even between 225 and 250 degrees for about 2 to 2-1/2 hours. (For extra flavor, you can also add a few hickory chips that have been soaked in water for at least 1/2 an hour.) Place the ribs in the middle of the hot grill, close the top on the grill and cook the ribs, turning the ribs about every 15 or 20 minutes, until almost done, about 1-1/2 to 2 hours. During the last 1/2 hour, begin basting with the prepared barbecue about every 10 minutes until you have basted both sides of the slab twice.

Oven and Grill: Preheat your oven to 250 degrees. Place the ribs on a rack over a large baking sheet to catch drippings. Roast for about 1-1/2 hours, turning every 1/2 hour or so. Remove from oven. Preheat your grill to about 250 degrees, then place the slab of ribs in the middle of the hot grill and close the top and cook for another 30 to 45 minutes until desired doneness. Turn the ribs every 10 to 15 minutes, basting with the prepared barbecue sauce each time until you have basted both sides of the slab twice.



The slow 250 degree temperature will make the ribs tender and juicy.