I think the start of school around the Labor Day weekend has long programmed into many of us, me included, a trigger to feel a bit nostalgic as another summer season comes to an end.
On the other hand, proving that you can teach old dogs new tricks, I’ve finally come to admit that summer ain’t the best fly fishing time in the Northern Rockies – it’s too damned hot, dry and bright with summer’s long days. The coming of fall, however, brings a raft of good tidings – cooler temps, fire-soothing rains, a bevy of fall hatches for happier fish, snow in the high country and the magic that is fall hunting.
Labor Day weekend kicks off that fall-ward transition for many of us; while we should all be out in the wild as much as possible this weekend, hopefully you’ll find time for a stand around and drink cold beer while protein slowly transforms on the grill (or in the smoker) afternoon and evening with friends.
We’re bringing back an old favorite for a little get together this year, an Apricot Chile Glazed Baby Back Rib, smoked slowly over some fruity wood and oak (though grilling plays well here too).
This recipe is simple as pie; the glaze comes together with a minimum of fuss and then it’s all about tending the smoker or managing a low and slow grill using indirect heat. You may want to bump up the amount of chile sauce in the recipe linked below, we usually do to give it more kick.
See you in the backyard under the big pecan tree in a couple of days.
One recipe Apricot Chile glaze, note adjustment above
3 or 4 racks baby back ribs, membrane removed, rinsed and dried
Salt and pepper to taste
Make the glaze. Follow the simple directions to set the glaze up; do the night before or early the morning of your cook to give flavors time to meld.
Prep the ribs and fire the smoker or grill.
If smoking the ribs, we like to smoke the first hour at 225 with just salt and pepper on the ribs, then paint both sides with glaze at the end of the first hour and again at about 2.5 hours (of a 4 hour cook).
If grilling, prepare a good-sized fire, bank the coals for indirect heat cooking and grill, rotating every 10 minutes or so (pending the size of your grill); hold off on glazing until about 60 minutes through what should be a 75 or 80 minutes cook – there’s enough sugar in the glaze to burn if you’re too early.
Serve with more glaze on the side and at least two sides worthy of such a meal.
Enjoy.
