Sweet and spicy, these ribs are suddenly a summer staple in my family's cookbook.
PRNewsFoto/Weber(R) Sauces and Seasonings
All of a sudden, I was in charge. That’s how Dad always taught me to do things. He’d micromanage every detail while I concentrated on technique. Once I had the basics down, he’d step back quietly and let me figure the rest out on my own.
He did that when he taught me how to read, how to clean the bathroom, how to paint, how to mow the lawn, how to drive, and now I was in charge of something more important than the car or the house – the grill.
With Dad, it’s all about the craft. Without a good product, your effort is worthless, so you might as well take the time to do it right, and do it well.
Back when we still had our charcoal grill, instead of the monstrous 200-pound smoker with the electric wood pellet hopper he loves so much today, he taught me the ways of fire and metal and meat.
Scrape down the grill bars, empty the ashes, fire the coals, and wait for the smoke to change color. After the smell had curled into the collective nostrils of the neighborhood, we lifted up the grill and poured the hot coals in, squinting our eyes from the updraft of heat.
“Barbequing is all about timing,” he said. “Most people either overcook or undercook their meat, because they don’t know how to do it right.” Dad’s burgers are better than most restaurants. “They use store-bought patties and leave them on for too long," he said. "The meat dries out, or gets really greasy, and you have to grimace your way through an entire meal.”