Dad’s Smoked Ribs

Dad's Smoked Ribs

Ok now these aren’t actually my Dad’s Smoked Ribs. My Dad makes great ribs, he always has, I’ve written about them here. What I wanted to do though was tweak my Dad’s recipe a bit and try to get his ribs a little more smokier. So for the past few months I’ve been testing out this method and it works great. Ask my family, they’ll tell you how much they love these ribs. I make two racks and they all get eaten that night pretty much.

Dad's Smoked Ribs

Now I know this method is sorta cheating if you ask someone who’s really into smoking meats. They would never dare boil or put the ribs in the oven – right – but not everyone has a smoker and this is the next best method, in my opinion, if all you have is a Weber and an oven. You can get some great fall off the bone ribs that have a wonderful smokey taste to them if you follow this recipe. So this recipe is really a combination of my Dad’s ribs and my coworker’s Dad’s ribs where his dad finishes his ribs off in the Weber to get the smokey flavor. This step where you finish them off in the Weber basically replaces the last two steps of my Dad’s recipe where you return the ribs to the oven uncovered for 30 minute, then throw them on the grill. I’ll explain it all in the details below.

Just know this: If all you have is an oven and a Weber this is the easiest way to make fall off the bone great tasting smokey ribs.

Dry Rub
Dry Rub

Butter knife to remove membrane
Butter knife to remove membrane

Get your hand under there and start pulling
Get your hand under there and start pulling

Pull the whole membrane off
Pull the whole membrane off

Dry rub and put in the oven for 2.5 hours
Dry rub, fill dish with some water and put in the oven covered with aluminum foil for 2.5 hours

30 minutes before they come out of the oven get the chimney going
30 minutes before they come out of the oven get the chimney going

These are the coals I use
These are the coals I use

Soak the chips also for at least 30 min
Soak the chips also for at least 30 min

After 2.5 hours pull the ribs out of the oven and brush with BBQ sauce
After 2.5 hours pull the ribs out of the oven and brush with BBQ sauce

Pour the coals to one side of the Weber and place the wood chips on top of the coal
Pour the coals to one side of the Weber and place the wood chips on top of the coal

Dad's Smoked Ribs
Load the brushed ribs in the Weber on the opposite side of the coals. It’s ok to stack them a bit.

Leave them to smoke for 1 hour
Leave them to smoke for 1 hour

After 1 hour pull them off the Weber
After 1 hour pull them off the Weber

Then slice em and eat em all up!
Then slice em and eat em all up!

Dad's Smoked Ribs
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Ingredients
  1. Rub
  2. 2 tablespoons kosher salt
  3. 2 tablespoons paprika
  4. 4 teaspoons granulated garlic
  5. 4 teaspoons chili powder
  6. 2 teaspoons black pepper
  7. 1 teaspoon ground cumin
  8. Sauce
  9. BBQ Sauce of your choice (I like this KC Masterpiece)
  10. Meat
  11. 2 Racks of Pork Ribs (Baby or Spare, I prefer Baby Back for this because they fit easier in my Weber)
  12. Tools
  13. Weber
  14. 2 Pyrex Dishes
  15. Basting Brush
  16. Hickory Wood Chips
  17. Natural Hardwood Lump Charcoal
  18. Chimney Starter
Instructions
  1. Preheat oven to 300.
  2. Remove the back membrane of the ribs with a butter knife. You MUST do this step or else the ribs will all stick together and not fall off the bone. You’ll most likely need to cut down the rack of ribs into smaller sections to fit in the glass dish.
  3. Apply the dry rub to both sides of the ribs. Place ribs in the glass dish and line the bottom with around a half inch of water. Cover with aluminum foil and bake for 2.5 hours.
  4. 30 minutes before you take the ribs out of the oven start the chimney with the lump charcoal. Once you get the chimney going soak a couple handfuls the wood chips in water.
  5. Right before you take the ribs out of the oven, load the charcoal to one side of the Weber. Then place the wood chips on top of the charcoal.
  6. When the ribs come out of oven cover with sauce and put in the Weber on the opposite side of the coals for 1 hour. Put the lid on with the bottom and top vent open all the way. Don’t open at all for 1 hour.
  7. After the 1 hour, take the ribs out and brush again with a light coat of BBQ sauce while they’re still hot.
  8. Then… Enjoy!
That's So Primal http://www.thatssoprimal.com/

Baked Bacon

I hate cooking bacon in a skillet. It gets bacon grease everywhere and your stove is left a mess. We cook bacon so much in our house that we had to find a different way to cook it, otherwise our stovetop would be a permanent greaseball.

Mmm

After googling other ways to make bacon, the one trend I saw the most was to bake it. Now there’s a bunch of different ways to do this and a million posts on google about how to bake bacon, but I wanted to share my way of how we’ve been doing it for literally the past few years.

Ready to eat

This is the greatest way to cook bacon because you can literally set it and forget it (until the timer goes off). You don’t have to flip it or anything. Sure your oven will get really dirty overtime, but who cares at least it’s not the stovetop!

Load up the bacon on a foil lined baking sheet
Load up the bacon on a foil lined baking sheet

Pull it out after 18 min or so
Pull it out after 18 min or so

Place the bacon on some paper towels to dry, crisp up and drain
Place the bacon on some paper towels to dry, crisp up and drain

Baked Bacon
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Ingredients
  1. 10–12 slices of bacon
Instructions
  1. DO NOT PREHEAT YOUR OVEN. I’m not sure why this works so well but this is the way we do it and this works the best: don’t preheat your oven. You will turn it on when you put the bacon in the oven.
  2. But first line a baking sheet with a big piece of foil so you can keep or dispose of the bacon fat once you’re done very easily. Once the baking sheet is lined, load it up with bacon. We pretty much fit as much as we can on there but 10–12 pieces is a good number to go by.
  3. Then put it in the oven and turn the oven to 400°. Then set a timer for 15 min. After 15 min look at the bacon and see if you need to keep it in there longer. This time will totally depend on your oven because all ovens are different. My oven normally takes about 18–20 minutes. But I suggest checking first at 15 minutes if you’ve never done this before. Then just keep checking on it every 2 min until it’s golden brown or your desired doneness.
  4. Once it’s done to your liking, pull it out of the oven and use some tongs to put the bacon on a couple pieces of paper towels to dry, crisp up and drain.. Give it a couple minutes, then dig in!
That's So Primal http://www.thatssoprimal.com/

Easy Primal Spaghetti

Easy Primal Spaghetti

Happy National Spaghetti Day. You don’t have to skip out on a plate of spaghetti today just because you decided to go Primal this year. You can still enjoy a nice spaghetti dish without all the carbs and wheat by making this simple meat sauce with julienne zucchini or spaghetti squash. This recipe is great if you want a nutritional Primal meal that’s super easy. Sure you can make your own spaghetti sauce like I did here for my silkworm spaghetti but sometimes dinner needs to be really easy to assemble. So for this recipe we use jars of spaghetti sauce. I look for two main things when buying spaghetti sauce for this recipe:

  1. Extra Virgin Olive Oil
  2. No Added Sugar

This may be pretty tough to find a sauce that meet those two requirements because most sauces have cheap cancer oil like canola oil and added sugar. So for this recipe I used these jars of sauce:

Clean spaghetti sauce
Clean spaghetti sauce with no added sugar and real extra virgin olive oil

So enjoy National Spaghetti Day guilt free and whip up some of this super easy sauce and noodles. We normally double the sauce recipe and make a bunch of frozen portions, so the photos below are a doubled portion of my ingredient list for the sauce. So don’t freak out if your pot doesn’t look that full!

Spaghetti Squash before oven
Spaghetti Squash before oven

Spaghetti Squash after oven
Spaghetti Squash after oven

Spaghetti Squash after shredding
Spaghetti Squash after shredding

Fresh herbs
Fresh thyme, basil & oregano

Zucchini before the microwave
Zucchini before the microwave

Zucchini after the microwave
Zucchini after the microwave

Grass fed ground beef
Grass fed ground beef

Sweet Italian pork sausage
Sweet Italian pork sausage

Finished sauce
Finished sauce ready to eat!

Plated ready to eat
Plated ready to eat

Easy Primal Spaghetti
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Ingredients
  1. 1lb Grass fed ground beef

  2. 1lb sweet sausage ground

  3. (or 2lb of any mix you like bison, boar, venison, rabbit, etc…)

  4. 2 25oz jar of clean spaghetti sauce

  5. Half stick of grass fed butter

  6. Handful of fresh basil, oregano, thyme

  7. Freshly grated parmesan (optional)

  8. 4 Zucchini or

  9. 1 Spaghetti Squash

Instructions
  1. My wife likes julienne zucchini for the pasta alternative and I like spaghetti squash. So depending on what pasta alternative you choose will determine what you start first. If you do spaghetti squash you’ll want to get that in the oven first. If you do zucchini you’ll do that last.

  2. Spaghetti Squash

  3. I like to bake the spaghetti squash based on the way Melissa Joulwan outlines in Well Fed because it comes out perfect every time. Turn the oven to 375° and place the squash, cut in half and seeds scooped out, face down on a parchment lined baking tray. Add 3 tablespoons of water to the tray and bake for 35 minutes.

  4. Once done baking let the squash cool. Then use a fork to scrape the flesh of the spaghetti squash into noodle like strands.

  5. Zucchini Noodles

  6. Use this julienne peeler and julienne 2 zucchini per person, so 4 for 2 people, and put in a microwave safe container and microwave covered for 2 minutes. Season with salt and pepper when out of the microwave.

  7. Spaghetti Sauce

  8. Cook the ground beef in a skillet until all the pink is cooked out. Season with salt and pepper. Chop up the meat so it's in small crumbles.

  9. Get the spaghetti sauce warmed up in a big pot like this on low. Once the ground beef is finished, add it to the sauce warming up.

  10. Then cook the ground sausage until cooked through. Once done add to the sauce also.

  11. Chop up all your herbs and toss into the sauce. Add in butter also and stir around so everything mixes together nicely. If the spaghetti squash is still going let it finish and keep the sauce on low flame until you’re ready to serve. If you’re doing zucchini then now you can get that going in the microwave.

  12. Once everything is done, assemble your plate and top with freshly grated parmesan if you like. Enjoy!

That's So Primal http://www.thatssoprimal.com/

Dad’s Ribs

Dad's Ribs

My dad makes the best ribs. Whenever we have family gatherings at my parents house or at the river, I always hint at my dad to make his ribs. Over the years I’ve kept asking him for the recipe and it always was very hard to get the whole thing out of him until I finally sat him down and said, “Dad, I NEED your rib recipe, what are the exact ingredients and how do you make them?!”

This recipe will never fail to yield fall off the bone ribs. Everyone who tries his ribs always want to know how to make them, and they’re always surprised to hear how easy they are to make. Now, I will be able to point them to this post!

Use a butter knife to remove the membrane
Use a butter knife to remove the membrane

Then get your hand under the membrane to remove
Then get your hand under the membrane to remove

Once you're under the membrane, it should pull away fairly easily
Once you’re under the membrane, it should pull away fairly easily

Ribs before the oven
Ribs before the oven

Ribs after the oven
Ribs after the oven

Ribs on the grill
Ribs on the grill

Ribs off the grill ready to eat!
Ribs off the grill ready to eat!

Dad's Ribs
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Ingredients
  1. 1 Rack Pork Ribs (I prefer St. Louis)
  2. Dry Rub of your choice (My dad always uses Montreal steak seasoning)
  3. BBQ Sauce of choice (I like Bone Suckin’ Sauce)
Instructions
  1. Preheat oven to 300.
  2. Remove the back membrane of the ribs with a butter knife. You MUST do this step or else the ribs will all stick together and not fall off the bone. You’ll most likely need to cut down the rack of ribs into smaller sections to fit in a glass dish or roasting pan.
  3. Apply the dry rub to both sides of the ribs. Place ribs in glass dish/roasting pan and line the bottom with around a half inch of water. Cover with aluminum foil and bake for 2.5 hours.
  4. After 2.5 hours take the ribs out of the oven and apply some BBQ sauce to both sides of the ribs with a basting brush. Raise the temperature to 350 degrees then return the ribs to the oven and cook them uncovered for another 30 min.
  5. After they’re done in the oven turn the BBQ to high and throw them on the BBQ just enough to char. Apply more BBQ sauce to taste while on the BBQ. Char to taste then enjoy all the ribs you can eat (or until they’re gone)!
Notes
  1. This recipe never fails.
That's So Primal http://www.thatssoprimal.com/