RIBS!

Sometimes Brian and I run around the house, fists pumping, yelling "meat" over and over again. Yes, we really are that mature. We have a couple of recipes in the queue that cause us to do this jubilant shouting and high-fiving about meat. The one we use for ribs causes a ridiculous amount of euphoria, and perhaps, it is because the sauce is laced with bourbon.


Or maybe it is the rub infused with brown sugar, paprika and celery seed...

Before you gasp in horror and report us for putting our meat in a cage, know that it is my inability to have my act together that caused the above photo to be our best one of the ribs, raw and covered with rub before we grilled them. The ribs are caged because we put them in our grill rotisserie basket and slow-roasted them for an hour. By we, I mean Brian. Tangentially, I've noticed if you want to make a man happy give him a grill.

This cooking method produces a very tender product, perfect for slathering with the bourbon-laced barbecue sauce.

Are you hungry yet? Good...here's the recipe.

Once you've printed out the recipe and given it due consideration, here are a couple of suggestions:

• RIBS: You can use any type of pork ribs, including country style or baby back.
• RUB: The rub has A LOT of salt. This is fine if you are only leaving it on the ribs for two hours before grilling. However, if you are letting the ribs absorb the rub overnight, then reduce the salt to 1 1/2 tablespoons.
  
• RUB: Think of the amount rub as perfect for that amount of ribs. If you use a smaller amount of ribs, then reduce the amount of rub accordingly. For example, if you use only 2 pounds of ribs, then make only a half batch of rub.
  
• SAUCE: Strained tomatoes, really Martha? To me, this is just extra work. Use crushed tomatoes...same amount.
• SAUCE: You do not need to put the sauce in the blender if you don't want. It's lovely chunky.
  

Now, some of you are wondering why I would post a rib recipe in late October. It's 74 degrees today. If it were not, though, and if you enjoy grilling then weather is no object. Thus, a rib recipe such as this is worth braving the elements.

The Bombs of Fall

When I refer to the bombs of fall, I am usually talking about color bombs. Autumn in the Hudson Valley is just as picturesque and breathtaking as you might imagine. One place to take in the fabulous color is at Kaaterskill Falls, New York State's highest waterfall:



Really, though, it doesn't matter where you are. The color is fabulous in front of a nearby gym:


And on the walking trail near our house:

We recently learned there is another bomb of fall. We moved into a new home this past June, a home graced with towering, yet lithe black walnut trees in the backyard. In mid-September, when the nuts were ready to separate from the trees, they had a nearly four-story fall onto our deck and into our yard. Boom! Boom! Boom! Over and over and over, for weeks on end.



At first, I would jump a little each time one of these suckers impacted. They break apart violently, and then immediately start to rot.



Look at this guy that hit our patio table at such a high rate of speed he has the table markings imprinted on his husk!


So I say get out there, enjoy the rich fall color, and wear a helmet!