Join Dale and Cheryl for some delicious pork ribs on the grill and some corn on the cobb!
Ep. #370 PSA Free!
WBCA Podcasts
Cooking In The Dark
Welcome to Cooking in the Dark. (bell ringing) ♪ The kitchen ♪ ♪ I will go to the kitchen ♪ ♪ And although some recipes I cannot breathe ♪ ♪ Still I'm sure I can't do everything I need ♪ ♪ This show cooking in the dark ♪ ♪ It is the key ♪ ♪ Paves them art a topative Texan ♪ ♪ You know Cheryl should tell himself ♪ ♪ I know Dale Kimball would like to welcome you ♪ ♪ To this hair show ♪ - Cooking in the Dark is a presentation of Blind Mites Megamole, and www.blindmitesmegamole.com. ♪ Holy's, Holy, what the moly ♪ Welcome to Cooking in the Dark. This is Cheryl Cummings, and I'm going to introduce to you the men who proof starts every week that you don't need sight to cook dinner tonight, Dale Kimball. (audience applauding) - Yay, I'm clapping for myself, hooray. (laughing) All right, man, we are back. - Oh my gosh. - So, listen y'all, you need to go if you missed last week's show. Show number 369, that's crazy. Plus I like that number, you know? Three plus six equals nine, or nine minus three equals six, or three squared equals nine, you know? Something like that, oh well. It's just three's, baseball, 369. Oh, speaking of baseball. - What? - Looks like you and I might have to be putting a little side bed here on who cleans the kitchen in a couple of weeks. To see the Astros of the number two seed going into the playoffs, and if everything holds, guess who's going to be the number three seed? The socks. - Oh. - You'll red socks. - We should be with number one. (laughing) - It's the crazy Indians, man. Those crazy dudes, they've won, those are crazy Indians have won like 29 out of 31 games or something, something ridiculous. - Yeah, I suppose we'll have to give it to them, yeah. - Yeah, they're rolling. But if we start the playoffs, we will be playing you guys in the first round of the playoffs. - Really? In Boston or in Texas? - Both. - Ooh, how exciting. - We'll play a couple here in a couple there. So, I'm thinking if you can get down to the stadium, maybe hop in one of the bags, you know, with the equipment, you know, you can get into the stadium and then tell me which door you're at and you can open the door and I can sneak in too. - Hey, how come I'm getting the tough part of this gig? What's this? - You got, you got to just fit in the fin way and get in, you're cute. Just blink and wink your eyes a little bit, you know? If you got to slink off and get the door open, let me in. (laughing) That'll be fun. We'll see what happens. Fall baseball, I like it. But anyway, getting back to 369, y'all. - Yes. - Beer bread. We made that beer bread. - Was that good or was that good? - And then the honey butter that we made to go with it? - Yes. - You know, we had a little extra left over after the show, you know, once we got, who everybody from Munchen got away, got some save, put away. But I guess what I used that on when I took it home with me 'cause yes, I did took it home, it was good. - Can I share? - Put it on, we nuked, we nuked, microwaved a sweet potato. - Ooh, that must have been tasty. - You know, wash it, of course, cut it in half, microwaved it, cut it in half, open it up, and then we put that honey butter on it. Sweet potato is pretty good on its own. I like it just by itself, you know, a little, maybe a little cinnamon on it, little brown sugar, or maybe just nothing. But with that honey butter on there, oh, it was good. So that's why when we went and picked up the supplies for the shows today, you know, 'cause we're gonna be making ribs today, y'all. Y'all, y'all, y'all, y'all. Ribs, I said it, yup, pork ribs. I got some sweet potatoes too, 'cause I was like, "Ah, we got a little bit of honey butter left." - Ooh, all right. - So that was show 369, y'all. You need to check it out if you didn't list to it. Beer bread, so easy, very few ingredients, just mix it all up, throw it in the oven, it comes out, ah, an awesome loaf of bread, good stuff. But today we're gonna be making ribs. Ribs, ribs, ribs, pork ribs. And we'll talk about that. We're gonna do 'em on the real nice and easy and stuff, but we're talking about raw honey. - Oh my gosh, I just bought my jars of raw honey. How delicious is that? - It's excellent. - Yeah. - Y'all, there's a boat rental place up here in Houston on Herman, it's a little lake by Herman Park and everything. And this kid was working there over the summer, and you know, he's in charge, and the manager had gone to lunch, and these folks rented a boat, anyway, you know, all the boats are out there sailing around and everything's good, and you know, you rent 'em for an hour and come in and all that stuff, and pretty soon this boat's not coming in, so the kid grabs a megaphone and goes down to the edge of the water and says, - Boat 99, boat 99, you need to come in, your time's up. Boat 99, please come back to the dock, your time's up. - So, few minutes pass, you know, about 10 minutes and boat 99, still out in the water. The kid's like, ah, what's going on here? So he goes back down the water and he's hollering. Boat 99, you're gonna be charged overtime if you don't return to the dock immediately. We're gonna charge you overtime if you don't return to the dock immediately. - Well, the manager walks up about to time, and here's that, and he walks down there and says, there's a problem, and the kid goes, what's that? And he goes, we only have 75 boats. (laughing) All right, Joe, we'll be right back on cooking in the dark. Don't go anywhere, we're gonna do ribs. And let me ask you this. Do you know the difference between baby-back ribs and spare ribs? Stay with us, and you will. Cooking in the dark, we'll be right back. (upbeat music) - Now here's more of the show, with Dale Campbell and Cheryl Cummings. - We're out on the, of the studio here with our beautiful grill. We're gonna be doing these ribs on the grill, slow cooking 'em, and I just wanna get everything kind of set up and go in here. - This is awesome. - Ooh, you can hear those beautiful wind chimes in the background, they're really blowing today. So we're gonna smoke these two, y'all. So, let me get my little, I've got a little tray that I actually made for smoking. It's nothing more than a beer can. Oh, I read something pretty funny. You know what a, a beer recipe is? - No. - A beer recipe is any recipe that you can cook confidently and completely while drinking beer. (laughing) - I like it. - Oh, I read that in the, the barbecueers dictionary. It was pretty funny. I'm like, that's cool. I like that, I'm gonna have to remember that. Is that a beer-friendly recipe there? (laughing) So to make this, all I did was took my beer can and split it down one side from top to bottom. And I'd split it right where the, where you open it, you know, where the opening is to drink out of. So after, of course, it's empty. - Right. - And I just cut it top to bottom there and then across the top and the bottom on each side of the cut, I cut about an inch over left and right of each side and then I open those flaps up. Now do that carefully so you don't cut yourself, but I open those flaps up like a little book. So I use, now what I do is I put my wood chips in this can, I set this down in the bottom near my heat source so that as our grill is on, it'll heat these wood chips up and cause them to burn and smoke. And we're just using pecan chips so that it'll cause the inside of the grill to fill with smoke. So voila, it turns the grill into a smoker. How about that? - I like it very crazy. - So I do too. Put those there, let me get the brush here. I've got a grill brush. We probably won't need this much cause we're gonna be using the rib rack. It's kind of a habit I have of just brushing my grill. And I'll do this after we cook too. If I cook anything on it, I'll turn the heat up to high and just let it blast for a little bit on high for about two or three minutes to get it really hot and then I'll brush it down and turn it off and then I'll brush it down again after it cools. So let me get the heat going so we can start getting our grill warmed up and ready here. - And do you just lay the rib like right on the rack? - The rib rack allows you to stand the ribs up. - Oh my goodness, okay. - Which is awesome. So the ribs will actually stand up. So talk about this, the grill rack y'all. It's basically about a foot long, about eight inches front to back. And then it's got pieces that stand up dividers that stand up on it about four and a half inches tall. So it creates slots, okay? Going left to right across the foot wide part that you actually just put your ribs in the slots, and your slabs are ribs and it stands them up. And it holds them standing up so that you don't have to lay them flat. And so you can get more ribs on your grill. I mean, this thing will do one, two, three, four. I could put five slabs of ribs in here, standing up. - Wow, okay. - To lay the slabs down flat, I could probably gonna do three. - Right. - And by holding them up in the air too, it allows the smoke to get around them and get into them better. So pretty awesome stuff. So let me get this grill fired up here. We're gonna go ahead and turn the heat up to about medium high to get started. Ah, we'll go down to about, yeah, about medium. 'Cause we'll have time to get it warming up. It'll have time to warm up while we fix our ribs up. The grill's ready to go. The rib rack is in place. (crickets chirping) So let's talk about our ribs. Now we ask the question, what's the difference between baby backs and spare ribs? Let me go a little bit further with that. What's the difference between spare ribs and St. Louis style ribs? Anybody know? Hold your hand up if you know. (laughing) - I think we're sitting with a video. - Oh yeah, radio. - We're waiting. No, no, we're waiting for you to tell us. - Well, I'm waiting for somebody to give me a hundred dollars. - You always have these amazing essays. - All right. - No, I took them. We'll say, "Wow, what's it like living your world?" (laughing) You and Alice and all the other fantasy people, Easter Bunny. (laughing) So, let's talk about the ribs. How many ribs? You know the answer, this one, Cheryl. - I do. - How many ribs does it take? - I have no idea. - Tell me. - 14. - 14. - Okay, yes. - Okay, so I'm just cutting open the pack. Our packages are ribs here. So, ribs, the rib rack, ribs are on a pig or like ribs on a huge one. They go from the chest, sternum, around to the backbone. Now, baby backs are the little part of the rib cage that are closest to the backbone. Spare ribs are the longer flatter ribs. The baby backs are the shorter, smaller ribs, rib bones, that is, that are curved. Okay? The spare ribs are the longer, flatter, straighter ribs. So, when the butcher takes the pig and makes the ribs, he actually uses a band saw to cut the baby backs off of the ribs. Okay, the big rib cage, if you will, and that creates the baby backs. So, the baby backs are gonna be shorter, they're gonna be smaller, and they're gonna be curved. That's how you can tell the baby back. Spare ribs are the longer, flatter part of the rib. Now, if you want not to st. Louis style, say you're gonna be buying ribs and they've got spare ribs or they've got st. Louis style ribs, what's the difference in those? We know what the difference is between the baby backs and the spare ribs, but st. Louis style ribs, now, when they do their spare ribs, the spare ribs, of course, go down to the sternum. So, when you buy a slab of spare ribs, they will have part of the sternum, the breastbone of the pig, still on the end of the ribs. Okay? St. Louis style ribs have that removed. So, they actually cut the sternum off. That's it, that's the difference. So, baby backs, st. Louis style and spare ribs. St. Louis style are basically the same thing as spare ribs, except that sternum is cut off. And that's where the... That's where the beef, the rib tips come from, is that piece of sternum, that cartilage that's right in there. So, if you buy spare ribs, what you want to do is you want to cut that sternum off before you cook them. So, if you'll go to the widest part of the rib, and usually count over on two, three, usually the fourth rib is the longest on a slab of ribs. And if you go down that, follow that rib down to where it meets the sternum, find the soft spot there. There's a little soft spot where the cartilage is at, and that's what you want to cut. You want to cut that away on the fibers, I guess there's about seven or eight ribs that connect. You know, to the sternum there. Cut that away and cut the sternum off. And guess what? You've got St. Louis style ribs. Usually St. Louis style ribs are more expensive, of course, because they have to be cut. But it's like one little cut. Uh-huh, it's just one cut. But that's the difference between a spare rib and a St. Louis style. And a baby back. So, when you hear like these restaurants advertising baby backs, you know that's a smaller rib. You know if you're advertising spare ribs. And before they serve the spare ribs, they're going to cut that sternum off. Okay. But spare ribs, when they do that, you might still have little pieces of, you might have a little bit of cartilage down there. So, that's it. That's all the difference is. So, here we go, y'all. I've got my ribs out. Now, some people will take on the inside of the rib, but the outside is the meaty part. You can really feel the inside. Sometimes there is a clear, a little thin, shiny membrane there. And the debate is on where they take it off, leave it on. It doesn't really matter. Some people say if you take it off, your ribs will smoke better. If you leave it on, they won't smoke because that's nonsense. It's not going to matter. So, if you leave it on, does it sort of just like cook into the meat? Yeah, it'll cook in and you can eat it. It's not going to hurt you. Okay. You know? And to peel that off, you ever tried to peel a sticker off of a window or a sticker off of a piece of paper? Start on two. They haven't done on the following four, you know, the following Friday. It's kind of tough. So, I just leave it on there and let it do its thing. So, why are y'all? We've got our grill firing up. Now, I'm not going to put a rub on these. When we were down in St. Croix, God bless the people in St. Croix y'all. They got hammered by Hurricane Marie. We were all doing our happy dance here because Hurricane Irma missed them. But, woo, Marie didn't. 175 mile an hour of sustained winds. As I'm talking, I'm putting fresh ground pepper all over our ribs here. So, hunt at four mile an hour sustained and 137 mile an hour. Guss. Crazyness, crazy stuff. We ate those delicious ribs. I got to step my game up. So, I started researching how they did them. They just salt and pepper. You know? And a little garlic powder and that was it. So, that's what we're using here. We're just putting some fresh cracked pepper on our ribs. I'm going to put a little kosher sea salt on them. Kind of rub that in a little bit. And then we're going to take them out and put them on the grill in our rib rack. Close the lid and put it on low heat. And we're going to use the old 221 method today. 221. Two hours smoking. Then we're going to wrap them in foil. Add a little sauce, a little special sauce. We'll make. Keep it simple. Just going to be ketchup, chili powder, and 57 sauce, if you can imagine that. And we wrap them in foil for another two hours. Yeah, it is. And believe me, I've already test driven this. Ribs, I don't mind just driving that. I'll make them three or four times. I better try that in. And then you pull them out and you go one more hour back on the smoker. Just letting them get smoked to get in that will help. Round them up a little bit. Oh yeah, it's going to be good, y'all. It's going to be good. So I've got the pepper. Remember we're using the 221 method? Mm-hmm. And this is a beer-friendly recipe. [LAUGHTER] I think all barbecue recipes are beer-friendly. I think if you played your cards correctly, almost any recipe could be beer-friendly. It should be. Yeah. Maybe not Anna's foster. Well, you know, you can experiment. [LAUGHTER] [LAUGHTER] I just had a flat-back throw. I mean, not Will Ferro. The episode of Will Smith, you know. The Fresh Principal Erwin. He was going to make bananas foster. The next scene, the firemen are leaving. Oh, no. [LAUGHTER] Because, you know, for a little bit of rum and there's a good, he put a whole lot in. [LAUGHTER] All right. So I just put the salt on. Kind of rub that in a little bit. Kind of pat it in, rub it in. Pork. The other white meat. A little garlic powder. Not a lot, just a touch. We are good to go. Okay. Let's go back outside. We'll take these out. Put these on. And again, we're going to let them go for about two hours. So it'll be two hours for us. But it'll just be a few minutes for y'all because it's radio time. We're just going to take these ribs, stand them up in our rib rack. There's one. There we go. Close the lid. Turn our heat down to low because we just want to low slow heat. So there we are. We're done with step one. Let me get back in the studio. Okay. I'm back. We're going to be inside the AC. So we're going to take a little break-all, let our ribs cook. Again, two hours on a medium. Low grain. And we'll be right back on cooking in the dark. Don't go anywhere. Now, more of the show with your host, Dale Campbell and Cheryl Cummings. All right, y'all. We're back. So let's go. Our ribs have been slow cooking out here, smoking. Let me go pull these off the grill. And then we'll mix up our sauce. Get these wrapped with foil and get them back on so the magic will happen. Looks good, y'all. Yeah. Okay. These back inside. Get our sauce on. Get them wrapped up. And then let the magic happen. The magic I'm talking about, y'all, seems like when you wrap these in foil or butcher's paper, be it the ribs, brisket, whatever, and put them back on. And just let them slow cook for another couple hours, an hour and a half or so. They really become tender. And that's what we're looking for. Wow. So you can wrap this in butcher's paper and it won't burn or anything? Mm-hmm. Butcher's paper works because you're at such a low temperature. Okay. You know, you're cooking at such a low temperature. So let's get our sauce mixed up here. All right. We're going to need about a half a cup of 57 sauce depending on how much you want to make. Oh, that holds memories. 57. Yeah, I was a kid. I felt very sophisticated that I was putting 57 on a steak. Yeah. I met the big girl's table. And then we want to add about a cup of ketchup. And now about two tablespoons, I'm sorry, tablespoon, excuse me, of chili powder. Nice. Okay. We're going to whisk all this up together. Get a fork here. Does it matter if you use a fork or an actual whisk? No, no, I don't think so. I mean, a fork, you just want to get it all mixed up. Okay. Usually when you use a whisk, you use a whisk a lot for eggs or things you want to add, you want to add air to. Okay. Yeah. And this isn't, you're right. In this case, you really don't want to aerate it. But I mean, if you have a whisk, whisk it up, you have a fork, you have a spoon, whatever, you just want to mix up. Get the ketchup, the chili powder and the 57 all mixed up together. Cool. And you're putting this back on the same rack you took it off of? When I put them back on the grill, I will actually just put them, lay them flat. I won't have to put them back on the rack. Because it's next method because they don't need to be, we want them on the rack so they're open. And they've got room around them, air around them. So the smoke that's going to fill the pit, you know, from our little wood chipper that we made, our wood chip care, you know, the wood chips we put in. So that smoke has room to get in, infiltrate them all. They smell delicious. So I'm laying them on the foil. Now I'm going to take some of our sauce. You don't want to flood them, okay? You just want to coat them, basically. Almost as if you were making a sandwich, you know, and just putting some mayo or mustard on your bread. Okay. So you're doing both sides then? Yeah. Okay. I'm going to do both sides. Get down in the cracks if there's any. Mm-hmm. And isn't the meat sort of warm hot? Okay. It's all there, cooked nice. You can tell, I mean, when I pulled them off the grill, when you put them on, they're all wicky washing. You know, they're all weebo wobbly. Right. Like raw meat will be. So here I'm bringing up the two pieces of foil to an end together, both sides, and just kind of folding it over. You don't want to go real tight, but you don't want to be loose. Folding it over all the way down the seam. So I brought the two ends together on the two sides, and then I just kind of folded them over two or three times. So they kind of seal. Now the ends will do the same thing. We'll just fold the ends over. Okay. Kind of roll those up, give them a couple rolls. And that way too, squish it down, fold them over, and fold them over. This is going to really lock in the moisture. Mm-hmm. You said this is a two, two, one. Yeah, so we smoked about two hours. We're going to put them in, now wrapped up in foil for a couple hours. Mm-hmm. Probably more like an hour and a half. Okay. The longer you do it, now some people don't like this step because they say they get too mushy. And you can do that. If you leave them in too long, they will get mushy. I've done that with a brisket before. I left a brisket in too long. And you couldn't even slice it, it just fell apart. Just fell apart, yeah. And that's too moist, too soft. I would have gotten thrown out of a brisket competition. Mm-hmm. But aren't there briskets? You'll end up with these. What you want these to do, Cheryl, is when we want them to be tender enough that you can just pull them apart. Okay. But not so tender that you pull the bone out. Okay. Mm-hmm. About, you know, it's a pretty small line. But I mean, if you get to the point where you pull the bone out, that's all right. Yeah. So, but I thought I've heard people talk about cooking brisket for like 16, 20 hours. Yes. Because they're so thick, briskets are probably three or four inches thick. Okay. So you cook them real slow for most of them 12, again, depending on what temperature you are. Mm-hmm. I usually smoke mine for about 45 minutes a pound. Okay. Okay. So if you get a 10 or 12 pound brisket, you're talking about nine or 10 hours smoking it. Mm-hmm. And then you wrap it in foil and I go for half the time. So if I smoke it for nine or 10 hours directly, then I will wrap it and do half of that time with it wrapped up. Mm-hmm. Oh, wow. So that's, that's like a dedication. It's an alternative thing. Yeah. Some of these guys that use the true purists that use the wood smokers, where you have to be sitting there watching the smoker, you have to be regulating the temperature. I mean, for a blind person to do that, that's kind of hard unless you have, I mean, you've got to have an accurate thermometer that you can read. Right. You know, and if you have that, man, go, go to it. But with those, I mean, you, you know, you start learning how much wood to throw on every so often to keep the temperature consistent in the smoke. Because you've got to keep the temperature about the same the whole time you're smoking them. That's why these electric smokers are so nice or like this gas grill. The temperature is going to stay consistent. That makes sense. I mean, if, if I was going to do something like that, I'd, I'd like the option to like have it do that nine, ten hour, like overnight. Yeah, yeah. And then, so I wouldn't want to wood anything. Yeah. I mean, a lot of times, yeah. So I'll get up at two or three in the morning and put them on and then at, you know, say ten or eleven, pull them off. Right. And put them on and then by three or four there, they're pretty much ready to go. Okay. So listen, we're going to take these back out, put them on the grill, let them do their things again for another about an hour and a half. So we're going to take a break right now on cooking in the dark. Don't go anywhere because these ribs are going to be delicious. And if you will hesitate, you might miss out. We don't want that to happen. We'll be right back cooking in the dark. Now here's more of the show with Dale Campbell and Cheryl Cummings. All right, Cheryl, let's go get these ribs. They've been out there for a long time. I've been tracking two hours. I've been hearing your fingers tap. That old cookie monster commercial, you know. What? Ten minutes. How much time is left? Eleven. All right. He's off the grill here. So my club and mitts. We're just going to grab him and chuck him right on the pan. I want to open this foil up. Okay. Oh, it's hot, hot, hot, hot. Put my mitts back on. That's that one. See if I can do this. Yeah. Not too bad. Okay. What I'm doing is taking a knife and just splitting the foil. I'm folding it back to get to the ribs. Ribs and just lay them on the grill again. I'm not going to put them in the rib rack. I'm just going to lay them across the grill. We're only going to let them stay out here for about an hour. About another hour on low with a little smoke. And then with the heat on them, they're going to crisp up just a little bit. They're going to be really good. So we'll just let these do their thing. And I'll tell you what, Mr. Producer, if you can throw the time machine in here, we'll jump forward an hour and come to a complete stop. Whoo-hoo! Cheryl, are you here? Are you kidding? Of course I'm here. We're talking ribs. Excellent. Okay. Let's get our ribs off here and make it my mitts on and grab. So we're going to bring these inside, y'all. I think we're going to boil up some corn. We picked up some roasting airs at the grocery store. So I've got my, these are just going to boil in here in the kitchen. Okay. Let me show you how to do that. That's pretty, pretty easy. And to make sure they're sweet. Oh, I feel a horseback moment coming, but I'll knock it off. No, no, no. All right, good. Yeah, it's gone. Go ahead. Go ahead. Oh, goodness. Mr. Cara. This corn is kind of late in the season. So I want to make sure it's sweet. Okay. So let me get my water going. I'm using my six quart pasta, locking lid pasta pot. Fill it up about halfway with water. We're going to get this water boiling. Can't wait to sink my teeth in those ribs. Oh, I'm sure that's going to be like awesome. I know. I know. I hope they come out as good as the ribs in St. Croix because my goodness. Those were just delicious. I'm sure they will. They smell fantastic. Yeah. Well, you know what it was? It was the texture, the flavor, everything. Because I've had ribs by some people and they're just overpowered with barbecue sauce. Yeah. I've got a friend that, when he does steaks, he takes ribeyes and he marinates them in teriyaki and I, I'm like, dude, what are you doing to that steak? Killing it. Man. Slap it on the grill. Let's burn it and eat it, you know? Wow. So you're like, keep it basic. Salt, whole pepper. Little salt. Well, you know what? Henry Cassin taught me that. Yeah. He told me I'm going to chuck these corns real fast and butter and a little garlic powder and a little salt. Okay. It was all saltum first. Right. Rub some salt on them. Not a, not a little bit, but not a whole lot either, you know? And that salt kind of helps get into the meat and break it down. Okay. Okay. And then I'll come back with, there's one roasting here. So these are, these shucker are pretty easy. I'm just pulling the shucks down from the top and trying to get as much hair as I can. I'm going to tell you, since they've started playing with the jeans of all these, they've really made them shut and clean up so easy, getting all the silk and stuff out of them. But Henry taught me that. You rub a little salt on them and come back with a little bit of butter and a little bit of garlic powder. Rub that into the meat and go throw them on the grill. I do a two stage cooking. I do them, so I've got one part of the grill real hot, the other part not so, you know, more at a medium heat. So I throw them on one side for two minutes and sear them, flip them and let them sear on both sides, and then I move them to the slow part, to the lower temperature cooking. And that's where I let them, you know, cook for about four to five minutes per side, depending on how people want them done, you know, rare, medium, rare. Really a ribeye, I try to do ribeyes about medium, rare to medium well somewhere in that area. You know, if somebody likes them well, I try to go medium well, so there's just a touch of pink in them, but not bloody, you know, and a medium or so has got a little more pink. Yeah, I don't like blood in my steaks. But at the same time, a good steak, if it's cooked right, man, you shouldn't have to put sauce on it, you shouldn't have to have marinade, you shouldn't have to any of that stuff on it. I mean, it's just that raw meat should really do its thing. Okay, here's the secret to doing sweet corn, y'all. Your pot of water as it starts to heat up, we want to add about a quarter cup of sugar to the water. A quarter cup to a half a cup, not how many roasting ears. We're only doing three roasting ears, so I'm only going to add about a quarter cup. It kind of makes a sweet little syrup, no, not really, I mean, you can't, it doesn't get sticky, you know, it doesn't, like sometimes if you make simple syrup or something, you know, one part water to one part sugar, don't spill that stuff. That's a mess, man. Okay. Indeed, you just pour the sugar in and just, do you stir it a little bit or just a little? We just pour it in, I just put the canis or the sugar back away. So once you put it in, just stir it up. The sugar will dissolve pretty quickly into your water. And then we're going to boil the roasting ears for about 10 minutes. And that's it. I have to say, my sister-in-law told me about microwaving corn. Yes. Like, you know, you take all the stuff off as usual and then usually like three minutes I think. Boom. Yeah, three to four minutes, depending on your microwave. For an ear of corn. Now my dad's because they grow corn in their backyard, they get a harden up there. Yeah, we've actually gone out, pulled roasting ears off, especially right in the middle of the summertime, those nice big dudes, put these in, let me put the lid on. And yeah, pulled them right off the stalk, took them in, shucked them, nuked them and ate them. Oh, delicious. So good. I mean, it's good ear of corn. I mean, especially right in the height of summertime. I mean, you can eat it right off of the stalk without even heating it up and it's delicious. The corn's so sweet. I'm kind of worried about these stalks are a little bit small. The kernels are kind of smaller and it's getting late in the season. I mean, even down, I mean, some parts of the country, they're probably already growing corn for, you know, for hogs now, but so I just want to make sure that they're sweet because I love sweet corn, but it's got to be sweet. Okay. So that's boiling up. Say what? Our corn will be done. It will be time to eat. All right. So we'll be right back on cooking in the dark, doing. Now with more of the show, here's Cheryl Cummings and Dale Campbell. All right. Welcome back. I've got my plate. These are excellent. Look at this. Now I'm cutting these with a knife, but as I'm doing so, they're just pulling apart. Totally. Perfect. Nice texture. Not too wet. Not too dry. I imagine they're going to taste great too. So throw these on the plate here, but here you go, Cheryl, let me bring this over to you. So what we did today, we did a couple of slabs of ribs. Basically, we didn't do anything real fancy with them, salt, pepper, and a little bit of garlic powder, not a lot, just a light dusting. I kind of patted it and rubbed it into the ribs. We put them on, we used the grill, the gas grill. We put them on a gas grill on low. Now I had the very far right hand burner on the grill, and we put the ribs in a rib rack on the far left hand side of the grill. We filled up our little wood chip box, if you will, the one I made out of the beer can that I told you about. Put that down in the pit next to the burner so that as they cooked, those chips burnt and filled the grill up with smoke. So we kind of smoked the ribs. We let those go for two hours. Then we pulled them off and we made up a little sauce out of a cup of ketchup, half a cup of 57 sauce, and about a tablespoon of chili powder. Mix that up and just lightly coated both sides of the ribs. We wrapped each slab of ribs in its own foil. Each slab was mixed in foil or was wrapped in foil. Then we put those back on the grill on low heat again. We didn't change the temperature of the grill and just let them do their thing for about an hour and a half. I didn't leave them on for two hours. We went about 90 minutes. Pulled them off, opened them up and took them out of the foil again and then laid them back on the grill. When I put them back on the grill, y'all, I put them meat side up so the curved side was down and we let them cook another hour on the grill, same low temperature with the smoke going and then we popped them off and here they are delicious. The corn on the cob was even easier. We just shook the corn, we filled up our locking lid pasta pots with about halfway full, so it's about three quarts of water. We added a quarter cup of sugar to the water to make it sweet, popped our roasting ears in there and let them go for about 10 minutes. Pulled them out and here's then you got butter, a little salt pepper if you want it, a little lemon pepper, that would be delicious too if you want to do that. So they're all good y'all, all good. So cooking in the dark, we did ribs, so love them, love them, love them. So Cheryl, I think we're done here. I'm ready to eat. I don't know about you. Oh, I'm eating. I'm in, I'm in. All right, remember these ribs, they're a beer friendly recipe. That means you can drink beer when you do the recipe and it'll come out delicious. For Cheryl Cummings and Tim Cummings, I'm Dale Campbell. This is Cooking in the Dark. We will see y'all next week. AMF. Cooking in the Dark is a presentation of Blind Mites Megamole at www.blindmitesmegamole.com. Cooking in the Dark was produced by THC Productions. ♪ Oh yeah ♪