+++++++++++++++++++++++++++++++++++
‘
Welcome to Ed Mitchell’s winning ribs that are moist and fall-off-the-bone delicious.
About the Recipe: These ribs are so tasty that they defeated Bobby Flay’s ribs on the Food Network television show, Throwdown with Bobby Flay. Step-by-step directions guide you to smoke the racks for two hours, then steam them with vinegar sauce for a few minutes, dry them out again with more rub and smoke, resulting in moist, tender, flavorful ribs.
How Barbecue Becomes an American Classic
Beginning with Native Americans, cooking with fire or barbecue has been a tradition in the United States. It projected the idea of freedom, pleasure, masculinity, and strength. Explorers and colonists bonded together over pit barbecue enjoying the smoky taste of meat. By the 19th century, barbecues become a main form of celebration expanding regional cuisines and pride. Barbecue is rooted in Southern cooking and culture due to its long history and growth in this region. The majority of pigs were raised by residents of the South, and they contributed to a great extent to the economic well-being of many Southerners. Barbecued pork ribs and pulled pork became very popular for barbecue in the southeastern region of the United States. In Texas, beef is more common, especially brisket. Parts of the Midwest were influenced by the South and developed their own style of barbecuing. Kansas City was influenced by freed slaves and Texas cattle drives during the late 19th century. So today, we see a great diversity of Barbecue traditions, and it remains one of the most popular foods in the United States. Barbecues tend to bring people together, serve as a bonding experience, and let us feel closer to nature.
Enjoy the Story Eye-Opening Smoke
From the time of President George Washington, barbecue remained a symbol of American tradition. Our country’s leaders have embraced barbecue and cookouts as diplomatic tools, Thomas Jefferson loved pepper vinegar, which echoes the vinegar sauce today of eastern North Carolina. James Madison, our fourth President, had a barbecue pit on his Virginia plantation while Benjamin Harrison hosted a barbecue for more than 30,000 people. Imagine how much smoke was going up there. Of course, we remember Lyndon Johnson hosted so many barbecues that it became known as “barbecue diplomacy.” Jimmy Carter delighted guests with Pig-pickin” parties, and Ronald Reagan entertained with barbecue at his California ranch. George W. Bush continued the tradition hosting an annual Congressional Picnic. Even Barack Obama did quick grilling on the South Lawn, and surprised everyone when he cooked steaks with Bobby Flay during the Young Men’s Barbecue, sharing that he was “a medium-well guy.”
But there is one story that frightened some people walking down a street in Washington DC. As they looked up, smoke was rising from the top of the White House. What a scarry moment! It was soon discovered that President Dwight Eisenhower, who loved to grill had a whole set up in the sunroom on the roof of the White House. All’s well that ends well. No one could ever guess that would happen. Yes, our Presidents loved barbecue.
Now You Know the Rest of the Story
pdf for Copy of Recipe – Mouthwatering Baby Back Ribs
+++++++++++++++++++++++++++++++++++
‘
