One of the nice things about Matt working at home is that he can be working & slow smoking some fabulous pork ribs for our dinner at the same time.
These ribs were so amazing! Juicy, tender & smoky. These ribs followed most of the steps for my Dad's Memphis Ribs with a few changes. Matt rubbed the ribs with adobo chile powder & some yellow mustard. He filled the smoker box with wet hickory chips & put it over direct heat. Once the chips started smoking the ribs went in the grill over indirect heat for about 1 1/2 hours. During that time Matt refilled the smoker box two more time making sure to keep the smoke going. After that first 1 1/2 hours he put the ribs in a tin foil pouch with half a beer. This time they went over direct heat on the grill for 1 hour. Next the ribs came out of the pouch & were brush with Wee Willy's Barbecue Sauce & cooked over direct heat for 1/2 hour more. Oh, man the smell of these cooking was so good.
In our book there is only one thing better than pork & that's more pork so I whipped up some Corn & Bacon Fritters. I used the same recipe as for the Carrot Fritters substituting cooked sweet corn I got at the Framer's Market for the carrots. I also added 5 sliced of bacon that had been chopped, cooked & drained on a paper towel. The flavor was that combination of salty & sweet that I love so much & the fritters had a nice crunch from the corn.
These didn't hold together quite as well as the carrot fritters because of the difference in texture . I think they actually could have used a little more batter so next time I may try adding some milk & a little more flour.
What a perfect summer meal!