Women Beyond A Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she and her guests discuss. The podcast covers wide-ranging subjects of importance to older women.
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This month's giveaway: a copy of Cheryl Alters Jamison's
Texas Q
! Go to our
WBACA Facebook page
to enter. Good luck!
Know someone who'd make an interesting guest on our podcast?
Let us know!
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Just in Time for Summer
by Denise Vivaldo
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In the early 1990s I was the culinary stage manager for The Taste of Sunset, a food, gardening and lifestyle event. Sunset Magazine invited experts, authors and entertainers to participate with demos for attendees to enjoy. It was a blast, and I met some of my culinary idols and the most innovative restaurateurs of the day. Cheryl Alters Jamison and her late husband Bill were two of my favorites. They were fun, kind and down-to-earth. The crowd loved them. I can’t say that about everyone I met there. But I signed an NDA so my lips are sealed.
When I heard that Cheryl had a new book out,
Texas Q
, I couldn’t wait to
catch up with her
and have her on our podcast.
Cheryl is a BBQ expert. If you want to know how this warm, charming woman got into the rough and tumble world of BBQ, you are just gonna have to listen. I am grateful to call Cheryl a friend and I’ve learned many important things from her, and not just about BBQ.
Our recipe this month is one of Cheryl’s--Lone Star Spareribs from her book
Smoke and Spice
. The recipe below includes Cindie's instructions for cooking in the oven just in case you don't have a grill large enough for 3 racks. The recipe makes 6 servings but those are Texas sized servings! For lighter eaters, this will serve 9-10.
Thanks for your continued support and happy summer eating!
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Lone Star Spareribs
Makes 6 servings
In Kansas City, Memphis, and other rib capitals, most barbecuers cook in a “wet” style, applying a sauce near the end of the cooking and again before serving. In Texas, where people love to be contrary, the ribs are often left “dry,” as they are here.
Barbecued Rib Rub
⅓ cup freshly ground black pepper
¼ cup paprika
2 tablespoons sugar
1 tablespoon kosher salt or coarse sea salt
1 tablespoon chili powder
1½ teaspoons garlic powder
1½ teaspoons onion powder
3 full slabs pork spareribs, “St. Louis cut” (trimmed of the chine bone and brisket flap), preferably 3 pounds each or less
Basic Beer Mop (optional)
12 ounces beer
½ cup water
½ cup cider vinegar
¼ cup vegetable oil
½ medium onion, chopped or sliced in thin rings 2 garlic cloves, minced
1 tablespoon Worcestershire sauce
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1. The night before you plan to barbecue, combine rub ingredients in a small bowl. Apply about half evenly over ribs. Place slabs in plastic bags and refrigerate overnight.
2. Pat ribs down with remaining rub, reserving 1 tablespoon. Let sit at room temperature for 30 to 40 minutes. Prepare smoker for barbecuing, bringing temperature to 200°F to 220°F.
3. If you are going to baste the ribs, mix mop ingredients with reserved 1 tablespoon of rub in a large saucepan; warm over low heat.
4. Transfer slabs to smoker. Cook for 5 to 6 hours, turning and basting them with mop about once an hour in a wood burning pit, or as appropriate in your style of smoker.
5. When ready, meat should be well-done and falling off the bones. Allow slabs to sit for 10 minutes before slicing into individual ribs.
BBQ tip:
We suggest different cooking times for our various rib recipes, but you may want to adjust the times for your taste. Spareribs are usually done in 3½ to 4 hours, when you can crack them apart with a gloved hand. At that point the meat is firm, chewy, and juicy. If you prefer the ribs crunchier, leaner, and falling apart, as we do with “dry” styles, cook them longer, about 8 hours for a larger slab. If you like super-tender ribs, cook them for 5 hours in the “naked-foiled-naked” style that barbecue teams call 3-2-1: Cook for 3 hours in the smoker as described in our recipes, then wrap in foil and return to the smoker for the next 2 hours for the meat to steam and simmer, then unwrap and continue cooking naked for about 1 hour more so the ribs’ surface will get crispier and chewy in spots.
Oven alternative:
After refrigerating overnight, place slabs on foil-lined baking sheets, let sit at room temperature 30-40 minutes, cover tightly with foil and bake in a 275
°F oven for 3 hours. Uncover, increase heat to 325°F and continue cooking (moping with beer mop every 15 minutes if desired) for 1 hour or until meat begins falling off the bone.
Photos by Cindie
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Find our podcast on
Apple Podcasts
and
Podbean
.
Visit our
website
to catch up on past episodes, get recipes and find out what we have planned for the future!
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If you haven’t yet joined our Facebook group,
Woman Beyond a Certain Age
, please do! We have drawings and giveaways! We also share photos, news, recipes and stories.
We can really use your help getting the WBACA podcast out there. The best thing you can do to help is to click the
subscribe button
on
Apple Podcasts
,
Podbean
, Spotify or wherever else you listen to podcasts. Give us a nice review! I don’t think anyone actually reads them so you could just say pirates are forcing you to write a review from their old-timey pirate ship in exchange for your freedom. But! The more stars and reviews we have the more visible our podcast will be. And for that you have our everlasting gratitude.
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Find Denise’s books on
Amazon
. Find out more about Denise
here
and
here
. Cindie Flannigan does everything technical and internet-related; find out more about her
here
. Email us at
WomenBeyond@icloud.com
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