Smokin' Babyback Ribs

For the first time the other day I smoked some ribs. It was an adventure and much easier that I expected. First I bought a "smoker box"- actually a small metal box to hold the soaked hickory wood chips. The smoker box goes directly on the heat source, a gas burner in this case.

I rubbed the ribs with a spicy rub and refrigerated them overnight. The ribs were place over indirect heat in my grill and cooked and smoked for 1 1/2 hours. I'd turn them once or twice the next time as a had some "burnt ends" but some people prefer their ribs that way.

The ribs had a delicious smoky flavor with a mild spiciness and we dipped them in our favorite barbecue sauce' Fiorella's Jack Stack Barbecue from Kansas City.

You can do this without a smoker box. Just place the soaked wood chips in a disposable baking loaf pan and poke several holes in the pan.

When the wood chips are burnt to ashes add some more wet chips. I'll do this again.

Cake and Berries

Here's the link to the Mill city Farmer's Market web site. On July 18 I am doing a baking demo at the Mill City Museum at 1, 2 and 3 p.m. as part of the Farmer's Market Celebration. At the market web site you can also check out what local organic produce is available this week.

http://www.millcityfarmersmarket.org/events/july-18th-ice-cream-and-cake

I will be baking a basic yellow cake from scratch and frosting it with a heavenly rich and berry-full frosting. Actually I'll probably bake miniature cupcakes as they make perfect bite-size samples.

In addition I'll show how to make shortcake and top it with luscious summer berries. It's the peak of the berry season and we'll have strawberries, raspberries and blueberries. Everyone is always surprised with how easy it is to make a shortcake. Of course, we'll finish with a fluffy mound of whipped cream.

Tips for Summer Grilling

All of us pull out the grill and use it more often in the summer. Unfortunately the high heat from grilling can char or blacken meats forming carcinogens(cancer causing compounds). As the fat in meat melts and drips onto the coals, this also produces unhealthy compounds.

There are several ways to enjoy the ease and flavor impact of char-grilled foods while minimizing these dangers. Nutritionists suggest marinating meats and useing smaller cuts of meat that cook more quickly. Turn the meat often with tongs so that the surface doesn't become as hot. Don't pierce the meat with a fork because in addition to causing juices to run out, the dripping juices cause flare ups.

Nutritionists have found that marinades or meat rubs containing rosemary, thyme, oregano, basil and parsley contain antioxidants that help decrease the carcinogens.

Add fresh herbs, citrus and chiles to rubs, sauces and marinade for flavor. In this way you can also use less salt, another healthy benefit.