2020 Summer Home and Garden

Page 40 2020 Summer Home and Garden Lincoln Daily News June 11, 2020 the smoke can hit each of the ribs. Mixon adds that you don’t want any seasoning or rubs sticking to the membrane, or to the fat. “If you don’t think you can get it, leave it alone,” says Mixon. Some butchers will remove fat and membrane on request. Mixon also provides a recipe for a marinade to go with these ribs. He uses a mixture of ginger ale, orange juice, salt, Worcestershire sauce, and 1 (1-ounce) packet dry ranch- flavored salad dressing mix. All of these flavors work together to break down the proteins in the meat. Marinades are useful not just for flavor, but for added moisture. “Ribs need all the help they can get,” says Mixon. Mixon says to lay the meat in the marinade “meat-side down into the brine.” Thicker ribs should be prepared ahead of time; at least two hours for thicker meat. For the rub, Mixon provides a recipe for a relatively sweeter flavor. “I love sugar in my rubs, especially for smaller meats,” says Mixon. The rub calls for sugar, chili powder, black pepper, garlic powder, ground cumin, kosher salt, mustard powder, onion powder, and cayenne. Mixon says to add the seasoning right before the ribs go on the grill. Be careful not to push the rub unevenly into the ribs. Once the ribs are on the grill, you want a temperature between 250 and 275 degrees, let the ribs sit in the heat for around three to four hours. While the ribs are on the grill, Mixon turns back to make the sauce. Mixon’s sauce calls for ketchup, apple cider vinegar, brown sugar, black pepper, garlic powder, honey, salt, maple syrup, onion powder, paprika, and Worcestershire sauce. Mixon runs his sauce through a blender. He says that he does so in order to “emulsify” the sauce, meaning the ingredients are more effectively mixed together and don’t separate in the process. He then brings the sauce to a simmer on the stove and whisks it further. As for the meat, once the ribs hit at least 207 degrees, they’re ready to eat. Mixon says you don’t want to touch a bone with a thermometer when you check; “you’ll get a false reading.” Mixon adds the sauce to the ribs “like painting a house.” You want even coating of the meat, and you want be sure and get the edges. He then lets the ribs sit on the grill again for another eight minutes. Ribs are a bit more complicated, but are still really common sights on a grill. Let’s look a bit out of the ordinary for a new recipe. CONTINUED u