May 22, 2000
Rub ribs liberally with spice rub and let sit, covered, for 20 minutes. Soak hickory chips or chunks in water. Build charcoal fire or preheat gas grill. If using wood, place directly on hot coals or in smoker box of gas grill. Place ribs in the center of the cooking grate. Cook slowly for 1-1/2 to 2 hours or until meat pulls from the bone. Fifteen to 20 minutes before the ribs are done, baste ribs with your favorite barbecue sauce. Warm remaining sauce in a saucepan and serve at table.
1/4 c. salt
1/4 c. black pepper
1/4 c. sweet paprika
1/4 c. sugar
1 Tbsp. garlic powder
1 Tbsp. onion powder
4 tsp. good quality chili powder or powdered ancho chiles
1 Tbsp. dry mustard
1 tsp. cayenne pepper (or more to taste)
1-1/2 tsp. ground thyme
1-1/2 tsp. ground oregano
1 tsp. ground cumin
Mix all ingredients in small bowl. Note: if you don't like an individual spice, just omit it or substitute one of your favorites.
Recipe from Weber-Stephens Products Co.
To make pesto, purée parsley and chives together in a food processor to make a paste. Add lemon juice and Parmesan cheese and process again. With the machine running, pour olive oil through the feed tube until thoroughly incorporated. Season with salt and pepper and transfer to 2 small bowls. Slice each potato at 1/8-inch intervals to create accordion-like slits, taking care not to slice all the way down to the bottom of the potatoes. Each potato should have six or seven slices but remain intact. Using pastry brush, brush half of the pesto generously in between the slices on each potato and over the outer skin to infuse with flavor. Making four packets total, wrap three potatoes tightly in foil. Grill the potato packets until tender, 25 to 30 minutes. Carefully remove from the foil, top with remaining pesto, and serve at once. Makes 4 servings.
Put a colander or strainer in a bowl. Pour cherries into the strainer, draining the juice into the bowl. Save the juice to add to orange juice or other drinks; you do not need the juice for this recipe. Put the drained cherries on a cutting board. With a sharp knife, carefully cut each cherry in half. Have an adult show you how the use the knife. Set aside. Prepare pudding according to package directions using 1-3/4 c. cold milk. Refrigerate pudding 10 minutes. Meanwhile, put cherry halves in a large mixing bowl. With a rubber spatula, scoop whipped topping into the bowl. Stir gently until cherries are mixed with whipped topping. Fill each cone with 1/4 c. pudding. Top each with 1/2 c. cherry mixture. Decorate with colored sprinkles or a maraschino cherry. Serve immediately. This dessert is best eaten with a spoon.