Costillas des res (Crosssection of Beef Ribs)

“Edible, adj.:  Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.”

~Ambrose Bierce

I don’t know that I’ve ever found this particular cut of ribs outside of those little mom & pop Mexican stores.  You know — those places that thrive in areas that are lucky enough to have a large enough Mexican immigrant population to support them.  If you have such a place near you, frequent it — you won’t be sorry.  The best butcher shop in my town is located in just such a place.  And language (and culture, for that matter) is no barrier when it comes to good food at fantastic prices.

Below is a shot of the ribs just before I put them on the grill.  The night before, I prepped the ribs by slathering them liberally with olive oil, then coating them with fresh cracked pepper and brisket rub.  I stored them in the refrigerator, in a plastic freezer bag, turning them over whenever I thought to.

Prepped and ready to go

Prepped and ready to go

You’ve got to cook the ribs over a very, very low heat.  It takes quite a while, but the end product is phenomenal.  Also, I like to smoke-in a little applewood flavor via use of pre-soaked wood chips.

On the grill

On the grill

Unfortunately, getting an all done, “plated” picture slipped my mind.  We did have avocado and steamed & buttered brocolli for sides.  Good stuff.

In Other News…

According to Mark Sisson, over at Mark’s Daily Apple, I suppose I am actually more “Primal” than I am “Paleo” since (among a few other details) I don’t eschew fat.  I’m actually a fat-lover, truth be told.  Ah well, I’ve never been one to easily label.  Much like my workout philosophy, I pick and choose across the spectrum to form my own, “TTP” guidelines.  I actually think I’m closer in diet and workout “beliefs” to Art DeVany’s Evolutionary Fitness — but that’s just splitting hairs, in my opinion.  To cop a line from Popeye, “I yam what I yam.”

In Health,