Grandma and Mary Ellen and I went to a flute and piano recital on Sunday afternoon, and Dad cooked ribs.
I coated them with Joy of Cooking's Southern Dry Rub the day before--oh yeah, there were four big skinless chicken thighs in there, too--and he cooked them indirectly over charcoal for 2 1/2 hours. He removed the chicken after an hour or so.
Altogether, with everyone contributing, we had the meat with barbecue sauce, Grandma's potato salad, green bean and tomato salad, watermelon, and coffee ice cream with blackberries. That was a very nice Sunday supper.
Tonight we're having a reprise with reheated ribs, freshly baked cornbread, and pea salad.
