1 tbsp. dry mustard
1 tbsp. paprika
1 tbsp. dark brown sugar
1.5 tsp. garlic powder
1.5 tsp. celery salt
1 tsp. cayenne pepper
1/2 tsp. ground allspice
2 racks baby back ribs (about 1/2 lb. each) membrane removed
1 cup wood chips, soaked
1.25 cup ketchup
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
1/8 tsp. liquid smoke
For the ribs:
Combine all the spices in a bowl. Wash ribs and pat ribs dry with paper towels and massage spice rub into both sides of ribs. Refrigerate overnight or up to 24 hours.
Grill or smoke for 1.5 hours with bone side down. When grilling or if your smoker does not have a water pan, place a small disposable aluminum pan filled with 2 cups water under the burner. Adjust oven rack to middle position and heat over 250 degrees. Set wire rack inside rimmed baking sheet or pan and add just enough water to cover pan bottom. Arrange ribs on wire rack, cover tightly with aluminum foil and cook until ribs are completely tender, about 2 hours. Transfer to serving platter, tent with foil and let rest for 10 minutes. Brush ribs with 1 cup of sauce and place on the remaining on the table.
They never knew what hit them, and I’m still not sure if that’s good or bad. They didn’t know they were about to die, didn’t know that morning would be their last here on earth, didn’t have a chance to say goodbye to anyone, goodbye to family, goodbye to friends.
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Between Friday, July 10, and Monday, July 13, the sheriff’s office made the following arrests:
Jeffery Brown, probation violation;
Fernando Fraxedes, driving without a license;
Milward Lloyd James, DUI and failure to maintain lane;
Kristen Marie Patterson, warrants pending;
Gary Wayne Sorrell, warrants pending.
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