I dont even know where to fricken start this week.  Ever since I was a kid my pops always told me  never trust anyone from Philly and what do I do, I go out there and make some bum from Philly my Quarterback this year! Sorry Pops!   Get this, did you guys know McNabb isn’t even Irish?

So I am watching the game and it was starting off looking like the Eagles offense wasn’t even going to be needed because their defense and special teams was doing all the work.  But then McNabb got it going in the second quarter and he had a couple TD passes, the yardage wasn’t there but fuhgetabouit he had two TD’s by halftime.  In the third quarter he ran one in for a TD and I was feeling pretty good til this guy didn’t get up, infact he laid there kicking and moaning like a little girl if you ask me.  I couldn’t even tell what he hurt cuz he was grabbin and rolling all over the fricken endzone.  When they came back from commercial he’d helped himself off the field and they later said it was a rib injury, a broken fricken rib.

You know when your car breaks down, you get a flat tire, you open the trunk, move the body if you have to, and get out a spare tire.  I  wish I could do that with my fantasy players, I really do.   McNabb needs a Spare Rib.   Speaking of Spare Ribs what a great idea for our week two cookin lesson.

First step of course is selecting your meat.  For example walk into the meat cooler,  again move the body if you have to,  and find yourself a nice big slab of ribs, not that babyback crapolla they have at your neighborhood grill, we wants something with some meat on the bone here.

Once you’ve got your meat it’s time to season it with the rub which I must admit I don’t really have any measurments or anything so fuhgetabout any measuring devices, spoons, cups we don’t need any of that shit, just a bowl, how big of bowl depends on how many slabs,  you want to coat the slabs with rub I am sure you can figure it out there Einstein.

Making McNabb Some Spare Ribs

Here’s what you need for the rub:

Brown Sugar
Paprika
Cayenne Pepper
Fresh course ground pepper
Garlic Salt
Onion Powder
Chili Powder (Hot and or Mild, whatever)

Now I realize I didn’t give you measurements here, but think of it like this, you are seasoning your brown sugar, start off with brown sugar and and paprika work em together so the brown sugar is finer and not so moist, add a dash of dis & dat with the Garlic Salt and Onion Powder, hit it with some fresh ground pepper, and use the Cayenne to desired spicy level.

Rub down your ribs with the rub, and stick em back in cooler for a few hours.

To cook… well here’s where some of you’s will probably have to do it differently depending on your cooking apparatus and allocated time,  nothing beats slow cooking over coals but not everyone has the time for such spoils so for everyone that doesn’t have a nice smoker, or time to slow cook on the grill, let’s talk about some faster and or easier methods.

Electric Roaster/Large Crock Pot - Here’s a way to slow cook with out tending to fire and rotating slabs.  Throw your meat in the ROaster with some liquid.  (H2o, Dr Pepper, Apple Juice, Beer, whatever!)  Put it on low setting and start cooking the night before,  i.e. midnight will have you some tender meat my noon the next day,  but they will be a bit more like pulled pork than hold in your hand eatem ribs.

You may also braise your ribs, and finish them off on a grill.  Put slabs into roasting pan, with a luttle liquid, cover with foil and stick them in the oven at about 300 degrees for for 3-4 hours until tender and finish off on a hot grill.

Buon Appetito!