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I took my wife out for her birthday dinner on the 15th
of July 2005. We went to a rib place in Philadelphia PA called the
Smoked Joint. No it's not a place to get
marijuana, but it is where you can get a delicious barbecue rib dinner and ice cold drinks. My wife doesn’t eat meat and ordered
a smoked salmon salad. I’m the meat eater in the family and opted for a full
rack of probably the best pork ribs I've ever eaten. My wife picked this place
because there was to be a cook book signing by Mike Mills author of
Peace Love and Barbecue.
Mike Mills is the only person to win three Grand World Champion titles at the
Memphis in May International Barbecue Festival. He is also barbecue guru and
partner at Danny Meyer's
Blue Smoke restaurant in New York City and owner of six notable barbecue
joints, two in Southern Illinois and four in Las Vegas.
Mike actually sat down and talked to us about cooking ribs
"his" way. He took the time to diagram (See graphic) the indirect
method of grilling his world famous ribs. If the great tasting ribs I ate that night were any indication, Mike
knows ribs! The Smoked Joint used his recipe and his rub for the menu that
night. They were tender and very flavorful, a result of what Mike termed
indirect
grilling.
 His book is
Peace Love and Barbecue
On Sale $12.97. 
A one-of-a-kind collection of recipes, photographs, and behind-the-scenes
stories from legendary grill master Mike Mills.
In this unique combination of cookbook, memoir, and travelogue, Mike Mills, the
unrivalled king of barbecue, shares his passion for America's favorite
cuisine--its intense smoky flavors, its lore and traditions, and its wild cast
of characters.
The ribs I ate at the
Smoked Joint were cooked on a grill that allows for indirect cooking which is
accomplished on grills like the two you see below. The idea is to slow cook the
meat indirectly. The meat is not cooked directly over a flame, but close enough
to the heat given off by the flame to cook the meat over time. A nice smoky
flavor is added by placing wood chips on the heat source or flame. The ribs I
ate were given a special rub and grilled indirectly for over 6 long hours. Mike
says don't over do the rub process or you'll clog the pores of the meat. The
result is meat that is tender and very flavorful and will come off of the bone
using only a fork. I picked up one other tip from Mike's daughter, who
coauthored his book and was with him that night. If you get cooked ribs with an
excessive amount of bone sticking out, they are over cooked.
Try try his method of
grilling for some of the best barbecue you may ever taste. You can get the
recipe along with a bunch of others in Mike's book.
Great Tasting Smoked Ribs
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Cedar Grilling Planks
These
cooking planks are great for salmon, veggies and your favorite bbq
foods. 2 Planks
Only $9.95 |
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