Well another Thanksgiving has come and gone, however this year’s Thanksgiving at the cottage was anything but forgettable. The weather was spectacular, with temperatures of over 25C all weekend and not a cloud in the sky. The fall colours were in full force in Muskoka and Horseshoe lake was calm and quiet. My oh-so creative mom decided to have a Ribfest instead of a turkey dinner this year, and so we each had to purchase, prepare, and cook our own rack of ribs. We then had a taste-test competition to determine a winner. Now some of you may not know this, but I happen to take my ribs very seriously. I am somewhat of a connoisseur, and I happen to know what makes a good rack of ribs. With a little help from my friends in the deep south (thanks to Google), I managed to put together an AWARD WINNING rack of ribs! Yes, that’s right. Yours truly, first place! (Well, tied for first….but that’s irrelevant!).
My secret to success, my dry rub
In progress…indirect heat
Finished product!
Mom’s “last place” cranberry-apple slow cooker ribs, and dad’s “tastes like ketchup” ribs. Bwahahaha….
Tough competition…Andrea’s beer-basted ribs. And then there was Sandra’s “drier than the Kalahari Desert” Jack Daniels ribs.
Kieran, in his usual last minute fashion, threw together a concoction with whatever was in the fridge…however his butter-basted ribs with melted cheese and bbq sauce were actually pretty darn good! (Anything with butter and melted cheese is good, right?)
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