Sunday’s dinner is Babyback ribs and sweet onion pie. The ribs were seasoned with
Meathead’s Memphis Dust.
When I prepped the ribs this morning I seasoned both sides with kosher salt and let them sit in the refrigerator
for about 4 hours. This was the first time trying it this way and it worked out excellent. The Memphis Dust is salt
free. I am cooking today on the Weber, using the Slow n Sear with applewood for smoke.
The ribs were done at the 3 hour mark and I sauced them with Daigle’s Sweet Hickory Rib sauce. Here they are
getting ready to come off the grill.
The recipe for the Sweet Onion Pie is from
All Recipes. We have a bunch of Vidalia onions and needed to use
some. Here it is out of the oven.
My plate!
Excellent dinner! We really liked the Sweet Onion Pie and the ribs were melt in your mouth good. The only thing
I found wrong was that I forgot that applewood is a very strong wood. I should have used 1 or 2 less chunks of
wood as they were a little smokier than we like. But they are definitely edible!
