#MEwx Clouds, light snow possible and slow-cooker BBQ ribs

Good Morning Augusta

This morning we have partly sunny skies during morning hours, then cloudy with a chance of light snow this afternoon. Highs around 30°F.Winds will be light and variable.

Tonight we'll have mostly cloudy conditions with a chance for light snow during evening hours. Lows will be in the lower 20s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 17.4°F, the humidity is 81% the Dew point is 12.6°F with a wind chill of 17.4°F.

The wind direction is West Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.66, the Absolute pressure is 29.46 and steady with a weather graphic indicating clouds.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with partly sunny conditions.

The UV rating is  0 out of 16, The moon is 33.5% illuminated, the moon phase is     Waning crescent, Sunrise is 7:03 am↑ 122° Southeast, sunset is 3:59 pm↑ 238° Southwest, Moonrise is 12:33 am↑ 85° East, Moonset is 1:10 pm↑ 270° West and we'll have 8 hours 56 minutes of daylight today.

We didn't receive any rain or snow here over the past 24 hours

How about a slow-cooker meal tonight?

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.