Sunday Dinner

Texas-style beef ribs:






Pretty much the same work as pork back ribs, only they're bigger. Like brontosaurus ribs in the Flintstones cartoon. Tim did all the work of
preparing, dusting with Magic Dust spice rub, and then letting them go in the smoker for about 7 hours. The smoked hot paprika I recently bought from the new meat market down the road is *HOT*, and he used some of that. Good for clearing sinus congestion.

We like sauce in addition to the dry rub, so we used Stubb's BBQ sauce after they came off. I usually like a sweet sauce, but this has a lot less sugar/corn syrup, and is one of the best we've had. It was a good old bone-gnawing, satisfied grunt-filled meal.

Tim wrapped a couple heads of garlic in foil and smoked those, too. I squeezed some cloves into the mashed potatoes to make smoked garlic mashed potatoes. And I made a very unsugary, tart apple crisp out of some of those roadside wild apples.