Spring has sprung and how I was reminded of it this past weekend! Sunny blue skies and highs in the upper 70s made an ideal setting to venture out into the yard to get my hands dirty. It had been 5 months since I picked up a garden tool, started the mower or let the irrigation system run. Yes, life in NorCal is like that: 5 months of exterior dormancy.
The attention grabber which waved a green flag to get on with it was the grass―it had perked up and started to grow. Or was it the weeds that were about to set flowers? Either way it wasn’t raining, it wasn’t cold and I was eager to reacquaint myself with the garden. I get my best thinking done outdoors in the yard.
A quick garden tour writes the task list. I knew I had fresh gas for the power tools, but would all the sprinklers spray or shoot a geyser instead? Will the broadcast spreader release fertilizer? And the mystery of mysteries: How much line is left on the spool for the line trimmer? By appearances sake, all systems were a go. I must have realized last fall I’d want to get right to business in the spring without having to stop down, tune-up and tinker.
I’ve had the same mower for 9 years. Sure, I’ve changed some parts out but nothing major. We have a mutual respect: I winterize it every year by letting the gas run dry to clear the lines. Then in the spring fresh gas is supplied, the carburetor is primed and in two pulls or less she fires up. Respect is a good thing.
Working from front to back, I was coming around the side gate towards the rear when I was pleasantly reminded about one of the greatest joys of spring and summer. On a terraced corner of the lot all bundled up under its charcoal gray cover was the barbecue. And for every pass to and fro across the lawn, I’d glance over at the sheathed cookery.
I hadn’t noticed almost 2 hours had passed, but I was aware of the midday sun and the thirst which followed. My hands were dirty, leg and back muscles were worked like they hadn’t been in 5 months and I had plenty of me time to think―about the evening meal.
There are many methods to prepare ribs and I’ve used several over the years: From the die-hard barbecue technique of low-n-slow over indirect charcoals, with/without rubs, wood chips, wrapped in foil or not are some. Whether started in the oven or par boiled and finished on the grill or not, I’ve tried them. The following directives are how I made the ribs depicted in this post: pre-baked in the oven then finished on the barbecue. If you have a favorite method of preparation, go for it; just skip ahead to step 7 and pick up at the part about glazing the ribs. I will tell you these ribs were tasty, tender and juicy!