BBQ, the universal love language. Is there anything better? The tangy sweet bite, the fat coating your tongue and lips, and how can we forget the exquisite wood smoke smell and flavor? I don’t know if I am hungry or horny writhing this; probably a bit of both when the BBQ is juicy and sticky – too much? Viva BBQ – Vegans read no further. From Jamaican Jerked Goat (really good) to Argentine Steak (kind of chewy), it is all delicious. The Balkans have some tasty BBQ and my favorite is Ćevapi. Right now, Bosnian version is the best, although the difference between good and great is often a matter of alcohol consumption.
So why am I waxing eloquent about BBQ? This week I was craving pork ribs, so of course I visited my favorite butcher Ćirić at Mesara Štrand. Ćirić is an amazing butcher and always willing to entertain my crazy requests. You have to understand, we are not in Kansas anymore, so to speak, and my passion for Brisket, a Boston Butt, Tri-tip, Short Ribs or even a Turkey are unusual. Fortunately, Ćirić takes these challenges in stride and does his best to fulfill my desires. Hence, Pork Ribs were on the menu this week.
Buying meat at a butcher is different than going to Costco or a grocery store. First you have to acknowledge that your meat comes from a formerly living animal. Nema Promlema, as I used to hunt, but for some it can be troublesome. Next, you have to understand that butchering is an art and not a science, so expect the unexpected. Entering the shop, I am always warmly greeted with a mix of amusement and incredulity. The joke writes itself, An American enters a Serbian Butcher asking for Pork Ribs…. Don’t get me wrong, Serbians like ribs, and based on dining experience, seem to prefer Rib Tips, versus Americans who enjoy Spare and Baby Back Ribs.
After our greetings, Ćirić got down to butchering, and having the choice of how I want the rubs cut and trimmed makes the grilling experience so much better. Butcher shops used to be common in America but now are rare and antiseptic. I personally prefer being able to select the meat and the method of butchering.
Arriving home with 2 kilos of Ribs, it was time for Dry Brining and then covering with Dry Rub. Dry Brining is applying Kosher Salt to the Ribs and resting the ribs in the refrigerator for 24 hours, so the salt is absorbed and the Ribs surface is desiccated. It ensures the ribs are seasoned internally and remain juicy throughout the cooking process. BBQ in America is a Religion and has spawned many a fist fight, so I am not going to say one method is better than another. My modus operandi is to apply Wild Willys BBQ Dry Rub and then slow cook at 107C for four hours or so.
After four hours, and some rest, we had delicious ribs covered in a tangy BBQ sauce that I applied in the last 30 minutes of the cook. Ribs without Corn Bread are a mortal sin, so we made some and it was so good. Adding Honey really enhanced the flavor and transformed the bread from pale to honey colored. Suffice it to say, the ribs were enjoyed by all and we have a request for an encore.
Final Thoughts
Thus ends this blog. Much to do about nothing and that is fine with me. Hopefully you enjoyed the BBQ and feel inspired to make your own.