This is a true story except for the parts that are not. Beef ribs are my favorite rib of choice. We were traveling on the train to Bellefontaine playing Parcheesi with Marmaduke Gunk. She suggested a dinner of beef ribs. The only problem is finding meaty ribs. The best beef ribs are usually reserved for restaurants. Our local Wally-Mart had some nice looking ribs that I could not resist. A quick trim of fat and membrane with a dusting of rub was our only preparation for our trusty smoker. A combination of hickory and apple wood will be the smoke flavor today. Five hours in a smoker set at 225 degrees transformed these ribs into meat candy.
We are harvesting fresh peas daily. For the next two weeks we are experiencing ‘Whirled Peas’ that are the sweetest treat ever. Today we served these green orbs of pleasure with pasta that was new to us. It was spinach chow mein noodle that we found at our local International Market. Some ‘Damn Fine Bacon’ coated the bottom our pan and provided a little bacon love. Onions, garlic, tomato was simmered with the bacon. The peas were added at the last minute to briefly touch the heat. This was all tossed with pasta and numerous cheeses from Ms. Goofy’s cheese vault.
Sweet, sticky, smoky, beef ribs with peas and pasta. This is how we role on most weeknights. Peas pass the beef ribs Marmaduke Gunk!
