Last week Charlie asked me if I would do a BBQ for some friends he wanted to ask over today.  I made beans, corn relish, fruit salad, salad, ribs, brisket and some hot dogs (not pictured) 

Loin Back ribs in the smoker with apple wood.

The store had loin back ribs on sale @ buy one get one free.  I believe loin back ribs are also called baby back but these had longer, more curved and meatier bones than I expected. (I am not complining)  With the discount, they were only $10.50 per rack. 

Prepare ribs by wiping dry, remove silverskin, rub all over with yellow mustard, sprinkle with rub, wrap in plastic wrap and them with foil and refrigerate overnight. 

Heat smoker to 225 to 250, add ribs and smoke for an hour, moisten with apple juice.  After another hour, remove ribs to foil, brush with melted butter and honey mixture.  Seal tightly in foil and put back in smoker for another two hours.  Remove from wrap, lightly brush with BBQ sauce and put back in smoker for another 30 minutes to set the sauce.  Serve.

I used apple wood in the smoker along with charcoal.

The rib rub I used was 

                                2 tablespoons sugar 

                                1 tablespoon packed brown sugar

                                1 1/2 teaspoons garlic powder

                                1 1/2 teaspoons chili powder

                                1 1/2 teaspoons paprika

                                1 1/2 teaspoons cumin

                                1 teaspoon salt1 teaspoon onion powder

                                1 teaspoon white pepper

                                1 teaspoon black pepper

The BBQ sauce was

 Sweet Baby Ray's Sweet and Spicy.

I served it with corn relish, potato salad and baked beans.

CORN RELISH makes about 5 pints

two 1-lb. cans yellow whole kernel corn, drained

two 1-lb. cans tomatoes, drained

1 Cup chopped unpeeled cucumber, (1/2 large)

1 1/2 Cups chopped onion (1 large)

1/4 Cup sugar

2/3 Cup cider vinegar

1 teaspoon EACH mustard seed, celery seed, salt.

Mix all ingredients in large kettle.  Bring to a hafd boil,  Remove form heat, ladle at once into hot sterilized jars.  Seal.

 

T-Bone

 

While I was at the store, Charlie called and suggested steak for dinner.  I picked out a T-Bone because it was the cheapest of the good steaks and one was big enough for both of is.  I should have asked why Porterhouse steaks were a dollar a pound more.  They are both from the same part of the cow.  Porterhouse is the same as a T-bone only bigger. It will cost more because it's bigger. It should not cost more because of its name. 

Charlie had Mac N Cheese with his. I had some corn and baked potato. I also had a small piece of Stilton cheese.

Bulgogi

 

I went to an Asian grocery today so we had Korean food:  Beef bulgogi, two kinds of kim chi and rice. We also had some kim bob but we ate that while I was cooking the bulgogi.

Easter Dinner

I asked Charlie if he wanted ham, lamb, roast beef or Cornish hen for Easter. He said Cornish hen.  At the store, on a whim, I also got a small lamb roast which I braised.  I didn't care much for the way it turned out but he chicken was good.  We also had creamed corn which I made from corn on the cob, deviled eggs and rice.  For dessert we had strawberries and whipped cream on angel food cake.