Smoked these pork spareribs for over 4 hours in my Weber Smoky Mountain bullet smoker using lump mesquite charcoal and apple wood chips for smoke. There are three, half-slabs on this plate. The middle and right slabs were rubbed with kosher salt, fresh ground black pepper, white sugar, and granulated garlic right before going in the smoker. The darker slab on the left also got an application of some secret spice rub from an acquaintance of mine.
I do believe these were one of my better batches of ribs.
Annie found some great deals on vegetables at Lunardi’s on Saturday monrning. They had just put out some veggies bagged for clearance and she scored a head of organic cauliflower, some fingerling potatoes, some huge mushrooms, and a bag of blue lake beans.
Our neighbor left us a bag of Golden Delicious apples from her tree. Peel, slice, mix with flour, sugar, vegetable oil, walnuts, and cinnamon, then bake. This cake is so good, it cannot last more than a couple of days!
One of my favorite movies is “Tampopo”. It is a Japanese film about food. A great movie to watch if you can get your hands on it. There is a central story about a truck driver helping a ramen shop owner improve her ramen, but there are many substories revolving around it. One of my favorite scenes from the movie is of a hobo making “omurice” (Omurice is simply fried rice with an omelette on top) for a young boy:
Annie made some fried rice last night so I quickly cooked and omelette, plated it up, and squirted on a little ketchup. It was great!
Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.
