In Seattle, Summer has finally kicked in. For me that means cooking fun summer meals that I can eat outside with my family. For this late lunch, I cooked baby back ribs, creamed corn and seasoned French bread.
I love smoking meat in my back yard. Smoking is a long and slow cooking method. You might think it needs constant attention but you just need to check on your meat every 1 or 2 hours so it’s perfect for setting up and then hanging with family and friends.
These ribs are baked for 2 hours and finished on the smoker for about 5 hours to get that great smokey and slow cooked taste. Check out this detailed recipe for more on the ribs. If you use the recipe, notice that the order of baking and smoking was swapped. This was mostly to keep my house cool on a hot summer day.
Bursting with silky and sweet flavors this creamed corn recipe was truly amazing. It was a great partner to the salty and sweet bbq ribs. Next time, I might add some jalapenos or chipotle pepper to add some heat.
To tie everything together, this french bread was buttered and seasoned with garlic, onion, rosemary pepper, and paprika. Cooked for 15 minutes in tin foil.
