This would be a pretty straightforward process save for the fact that one of the ribs was about twice the size of all the others. Even these were pretty impressive, but the odd one was easily two inches of rib meats to a side and so took a little extra handling. After the first few were pulled having proven themselves done, the odd one remained behind to soak in some more heat. In spite of the lack of charcoal, they were pretty tasty. I will recommend Carolina treatment to most any kind of pork. Make sure to make up some vinegar sauce to go with. At any rate, while Pablo and I were enjoying our ribs, I noticed that there was smoke coming out of the front of the oven. Being the curious sort that I am, I got up to investigate.
I discovered fire.
What followed was a vaguely humorous flailing for the big sea salt container followed by the discovery that the meat itself had not been on fire, but may have benefitted from the flames licking at it around the edges. Instant unintentional barbecue. Extra seasoning optional.
We had to disable all three of the smoke alarms. We rock hard.
