This month’s Meals with Maddie, in partnership with Durocher’s, 5555 Monroe St., features a special guest showing off his barbeque skills just in time for summer.
Bryan Blair, the athletic director at the University of Toledo, is practically a rib expert, considering he’s been perfecting his recipe for “Hot ‘n Fast” ribs for over a decade, with the “Rocket” in the recipe’s title honoring his role at UT.
After growing up in the Carolinas, and moving to Texas for several years, he’s become quite familiar with good barbeque, and that’s evident in his cooking as well.
When cooking ribs at home, he prefers his seasoning blend to hit both sweet and savory flavor notes from his mix of brown sugar, garlic powder, paprika, cayenne pepper, and more.
Blair tends to use either a rack of baby back or pork loin ribs for the recipe, but his spice rub could be used to season chicken, pork, and more.
These ribs are coined “Hot ‘n Fast” since they only take a few hours on the smoker, when other ribs can take a more “Low ‘n Slow” approach.
This recipe combines inspiration from his time living in both Texas and the Carolinas, while adding his own twists.
If one thing is clear, Blair sure knows his barbeque — and that expertise will come in handy in just a few weeks.
The athletic director will be returning to judge at The Blade’s 40th annual Northwest Ohio Rib Off for the second year in a row.
The event is hosted at the Lucas County Fairgrounds from July 26 through July 28, with local and national contenders set to compete for various awards.
And what better way to preview the NWO Rib Off than making some praiseworthy ribs at home.
Hot ‘n Fast Rocket Ribs
Time: 3 ½ hours
Yield: One slab should feed 2 to 4 people
Ingredients:
Rack of baby back/pork loin ribs
Salt and pepper to taste
About a tablespoon total of garlic powder, paprika, onion powder, and cayenne pepper
Roughly ⅓ cup brown sugar
Roughly ⅓ cup white vinegar
1 tablespoon lemon juice
Directions:
Remove membrane from the back of ribs using a spoon or butter knife (optional). Trim any excess fat or small pieces that will burn during the cooking process.
Season both sides of the ribs with ingredients, liberally except for salt (I never measure, just eyeball or use a commercial seasoning).
Place on the smoker at between 275 and 300 degrees for two hours — cherry or apple wood are my preferences.
Remove from the smoker, and before wrapping, sprinkle brown sugar in the foil packet and on the backs of the ribs, and add about ⅓ cup of white vinegar and a few drops of lemon juice, about a tablespoon.
Ribs should be meat side down in heavy-duty aluminum foil and wrapped virtually air-tight
Place the wrapped ribs back on the smoker at between 275 and 300 degrees for one hour.
Remove foil packets, flip ribs to meat side up in the foil, and leave foil open. Place ribs back in the smoker for 15 to 20 minutes to firm up the texture/exterior.
Pull ribs off the smoker, place on a cutting board, and cut between bones for serving.
Pour leftover juices from foil packets into a bowl or cup to serve alongside ribs. Enjoy!
Source: Bryan Blair, adapted by Maddie Coppel
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