#MEwx Warm, clouds and Slow Cooker BBQ Ribs for dinner

Good morning Augusta

This morning we have areas of fog rapidly burning off and mostly cloudy skies and partly cloudy. Highs will reach into the upper 70s with light and variable winds.

Tonight we'll have mostly cloudy conditions during evening hours, becoming partly cloudy. Lows will be in the lower 60s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 69.8°F, the humidity is 98% and the Dew Point is 69.3°F.

The wind direction is Northwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 29.75, the Absolute pressure is 29.55 and rising with a weather graphic indicating sun/clouds.

Visibility is 10.0 miles / 16.1 kilometers  with partly cloudy skies.

The UV rating is  1 out of 16, The moon is 98.3% illuminated, the moon phase is Waning Gibbous, Sunrise is 6:04 am↑ 79° East, Sunset is 7:10 pm↑ 281° West, Moonrise is 8:15 pm↑ 95° East, Moonset is 7:12 am↑ 261° West and we'll have 13 hours 6 minutes of daylight today.  

We received 0.09 inches of rain here  over the past 24 hours.

With Labor Day coming up this weekend, consider this BBQ recipe for the day.

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.

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