#MEwx Warm, very windy and a slow cooker Barbecue Ribs recipe

Good morning Augusta

A direct, real-time feed from my personal weather station is available for you

here.

We're under a wind advisory until 6 this evening so read the full NWS notice in the post below this one.

This morning it's partly sunny with a slight chance of showers. Highs in the mid 40s with west winds 15 to 20 mph gusting to 40 mph.

Tonight we'll have mostly clear conditions with lows in the upper 20s. West winds 10 to 15 mph gusting to 30 mph during evening hours. 

The readings from my weather instruments are:

Our outdoor temperature is 43.3°F, the humidity is 78%, the Dew Point is 37.0°F and our wind chill is 38.5°F.

The wind direction is Northwest between 6.0 MPH and 9.4 MPH.

The Relative pressure is 29.18, the Absolute pressure is 28.98 and falling with a weather graphic indicating rain and clouds.

Visibility is 10.0 Miles with mostly cloudy skies

The UV rating is 0 out of 16, The moon is 67.3% illuminated, the moon phase is waxing gibbous, Sunrise is 6:10 A.M., Sunset is 5:31 P.M., Moonrise is 11:37 A.M., Moonset is 2:33 A.M and we'll have 11 hours 22 minutes of daylight today.  

We received 0.18 inches of rainfall here over the past 24 hours.

Break out the slow cooker and make this while it's rainy or snowy out there.

Slow-Cooker Barbecue Ribs

Directly from: Food Network

Ingredients

One 6ounce can tomato paste

1/3 cup packed dark brown sugar

1/4 cup apple cider vinegar

1 tablespoon chili powder

1 tablespoon ground mustard seeds

2 teaspoons granulated garlic

2 teaspoons smoked paprika

2 teaspoons Worcestershire sauce

Kosher salt and freshly ground black pepper

3 racks baby back ribs (about 3 pounds)

Oil, for grilling

Directions

Whisk the tomato paste, brown sugar, vinegar, chili powder, mustard, garlic, paprika, Worcestershire, 1 1/2 tablespoons salt and 1 teaspoon pepper in the insert of a 6 quart slow cooker until smooth. Cut each rack of ribs in half and add to the slow cooker. Use your hands to rub the sauce on to the ribs.

Cover with a lid and cook on low heat until tender, about 4 hours.

Gently transfer the ribs to a baking sheet and cool for at least 20 minutes; this will help maintain the shape of the ribs as they grill. Whisk the sauce at the bottom of the slow cooker until smooth. Reserve 1/4 cup of the sauce to brush on to the ribs and save any remaining sauce to serve on the side (it will thicken as it cools).

Preheat a grill or grill pan to medium high heat. Lightly oil the grates. Grill the ribs, topside down, until lightly charred in parts, 3 to 5 minutes. Flip, brush the top side of the ribs with the reserved barbecue sauce and grill until the underside of the ribs are lightly charred in parts, 3 to 5 minutes. Remove to a platter and serve immediately with the extra barbecue sauce on the side.