There are usually ribs smokin’ away. Back ribs were on sale again and I couldn’t resist. Smoked ribs are one of my favourite treats. The slow, low temperature cooking is the perfect way to render the meat tender and there is no pre-baking, steaming or boiling. I have been smoking for around 10 years, which makes me a complete novice compared to the pit pros. I use a propane smoker when I am in the city and a charcoal smoker when I am up north at the cottage. Let’s get started. I removed the membrane from the ‘bone side’ of the ribs. I grasped this membrance with my fingertips and a paper towel to reveal the exposed ribs.

I made up some of my rib rub, I have been working on my own recipe for a while. It’s not perfect but it’s getting there. I mix equal quantities of celery salt and onion salt and then I add one quarter quantity of paprika and garlic flakes. Then I rub it on both sides of the ribs.

When each rack has been covered in rub I stand it in a rib rack and into the smoker they go.

My smoker has a water pan. I smoked the ribs for about 2 1/2 hours and the temperature was around 170F. When the ribs are done the meat pulls away from the bones.

I wrap up my ribs in foil and freeze them for later. When I want to use them, I just defrost and grill then lightly. Sometimes my husband will add some BBQ sauce but I like them plain too! Serve with a fresh green salad or a nice cole slaw.

The storm is coming and I have abandoned all of my plans, instead I am making storm food.

I’m starting with good old fashioned pot roast. I picked up a nice roast on sale yesterday. It’s not my favourite cut (blade) but it’s the next best, cross rib. I’ve seared it in a nice hot pan.

I’ve set it aside. Now for the mirepoix (aromatic flavouring agents:)

1 onion, finely chopped

3 celery ribs, chopped

3 medium carrots, chopped,

4 cloves of garlic, chopped,

I put all of the vegetables into the saute pan and cook them for about 10 minutes until they were soft and browned. Then I added about a 1/4 cup of red wine. I found this wine at the store. My neighbourhood is overrun by raccoons so I thought that I’d give it a try. It’s comes up a little short on body and doesn’t have much tannin but it’s a $7.45 plastic bottle with a screw top so it scores well in the cheap, travel and good for cooking category.

Next I added about 1 cup of beef broth and let it come to a boil. Then I poured half of the vegetable mixture into the bottom of the slow cooker, put in the roast, topped it with the rest of the vegetable mixture and put it on low for about 12 hours.

I took the roast out of the slow cooker and let it rest overnight in the fridge. A cold roast is much easier to carve. In case you are making this with me, I want you to see that my roast isn’t pretty either.

I cut my roast in half to make it easier to slice. This cut has multiple grain directions, so don’t get upset if you can’t easily carve against the grain. Here is my photo of the grain. Sorry the colour is a bit off, it was a lighting issue.

Now for the part that sets the amateurs apart from the professionals….the sauce (gravy). I make mine the simplest way that I know. I take the liquid and vegetables from the slow cooker and I use an immersion blender to liquefy everything. No thickeners required just some adept seasoning. If you under season (salt & pepper) your sauce it will not be robust and people will not swoon over it.

Note to my dad: (I know that this is your favourite dinner, I’m sorry that you aren’t in town to enoy it).

This container is now ready for the fridge or freezer for later reheating. I’m taking my little parcel to the cottage where it will be served on fluffy mashed potatoes (mashed cauliflower for the low carbers in the group) and fresh green beans. Mmmmmm! what a great meal after a day on the slopes.