Have you heard? We have earthquakes in Texas. The USGS thinks its because of oil drilling technique know as fracking. The oil and gas companies are silent about the earthquakes. This is a growing problem. It’ll will take several deaths and property damage before it goes to court.
Officially, the cause of the earthquakes is inconclusive, according to the USGS, but on Tuesday, a Southern Methodist University-led research team found that in Azle and Reno, towns northwest of Fort Worth, the oil and gas activities in the vicinity were “most likely” responsible for several earthquakes in late 2013 and 2014. Source: CNN.com
This was a really well-written article. I encourage you to read it. Fracking has been going on in Texas for several years now, and the amounts of earthquakes (tremors if you will) has dramatically increased: from a few every few years to 40+ in one year; most concentrated in the greater Dallas-Fort Worth area.
I started thinking about my Memorial Day ribs back on May 1st. It’s a tradition now. I’ve made ribs on Memorial Day weekend for five years! I think last year’s ribs were the best, so I don’t want to mess with success. This year I’ll oven-bake them first, then finish them outside in a smoke-filled grill; weather permitting.
The new phrase this year is “dry brining.” Basically dry brining is lightly salting the meat 1 to 2 hours before cooking. Last year, Meathead (remember him from AmazingRibs.com) removed the salt from his Memphis Dust rub recipe. Now he applies a dry brine for 2 hours then rubs the ribs with Memphis Dust.
3 slabs (~10 lbs) of St. Louis cut spare ribs
1/2 cup firmly packed dark brown sugar
1/2 cup white sugar
2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons ground black pepper
2 tablespoons onion powder
2 teaspoons cumin powder
Wash off the ribs, take off the membrane, and coat them with a thin layer of kosher salt; use about 1/4 teaspoon per pound. While the ribs are brining, mix the rub ingredients together. After an hour, apply the rub and put the ribs in a 250 F oven uncovered, bone-side down, for 2 hours.
Take the ribs out, brush them with barbecue sauce, wrap them in aluminum foil, and put them back in the oven for another 2 hours. Now take the ribs out, carefully unwrap them, and check if the bones pull away from the meat. If not, wrap them up, put them in the oven, and come back and check on them again in 15 minutes. When the bones start to slide they’re ready for the grill.
Finish them on the grill (15 minutes)
You can finish them under the broiler in the oven or in a covered grill (outside). If you want to finish them in the oven, paint them with sauce, lay them in a baking pan, bones down, uncovered, about 6 inches from the broiler for 10 minutes.
If you want to finish them with a smokey grill, prepare the grill for indirect heat. When the temperature stabilizes (no flames with charcoal) place wood chips on the coals/flames. Place the ribs on the opposite side the grill from the coals/flames. Smoke the ribs for at least 15 minutes (YMMV). Check internal temperature or pull on the bones every 5 minutes.
Remember – Memorial Day isn’t about sales, or parties, or bbq. Memorial Day is about remembering fallen veterans.
It was just 4 years ago that Texas was facing the worst drought in over 100 years. This year we’ve had above average rain fall. It’s making a dent in the drought.
“Human nature only remembers the near term, and we quickly forget we’ve been in drought for years. One wet spring won’t get us out of it.” A quote from Brian Fuchs. Source: The Scoop Blog with Dallas Morning News