Rub it Out

Paul and Jolie were up from L.A. over the weekend for Nancye's 40th at Town Hall on Saturday night.  I lobbied ms pix all week to allow me to attempt the Smoked Ribs with California Dry Rub recipe from Tyler Florence.  Got the sign-off Friday afternoon.  Hit Tower Market for Trumer, spices and 3 huge racks of baby back pork ribs. The prep was incredibly easy.  To achieve the proper heat and smoke, I placed the soaked apple wood chips in a large aluminum baking pan between the heat and the ribs.  With only the center burner on low, I was able to keep the temperature around 210 degrees.  Grill time was roughly 2 hours and 15 minutes.  Let 'em sit for 20 minutes under foil before serving.  Ribs were fall-off-the-bone tender and the dry rub was spicy and tangy.  Paul liked the fact that the dry rub meant only 2 napkins instead of 10.  Vic, Suchi and Geck brought additional beer and bubbly.  Neighbors Julian and Alice dropped by late night to help us finish off the 3rd rack.  All and all, a successful meal.