Cooking In The Dark

It is more of the best of the cooking and the dark show.

Welcome to Cooking and the Dark.

The kitchen.

I will go to the kitchen.

And although some recipes I cannot breathe.

Still, I'm sure I can do everything I need.

The show cooking and the dark, it is the key.

Paisamata, top of tip taxon.

You know Cheryl should tell him so.

I know Dale Campbell would like to welcome you to this hair show.

Cooking and the dark is a presentation of Blind Mice Megamall

at www.blindmicemegamall.com

Holy moly, walk them all in.

Welcome to Cooking and the Dark.

This is Cheryl Cummings and I'm going to introduce to you the man

who proves to us every week that you don't need sight

to cook dinner tonight.

Dale Campbell.

All right, so we got some people by surprise with our new music, baby.

We did.

Yes, we will look around like, hey man.

Where's the white place?

Yeah, yeah, what is that?

Well, that greatly wrote that song for us.

And we've with her permission,

we use a little excerpt of it to be our new intro song.

So you never know, man, after eight years and 260,000 shows,

we might get a raise this year, girl.

We might.

They came to me and asked me to restructure my contract

to take a signing bonus so we could get

under the salary cap.

So I was thinking, holy crap, our salary cap is zero.

How much more can we get in there?

Oh no, man, it is great to be back, y'all.

We are so sorry we were gone.

I know it's going to sound like an excuse,

but the weather did it.

It did, it did.

Crazy weather, crazy weather.

All that snow you guys got up there

in the north of Barham, Boston.

Oh, I know.

Oh, we're buried.

Yes, and our producer just had to work

and work and work.

Yes, yes, our sound man, Mr. the magic man,

Tim was not able to, he had to go into work

to take care of all those people with electricity needs

or the lack of electricity needs.

I guess whichever way you want to look at it.

Oh, yeah.

Still cracks me up, man.

Storm comes through, you know the lines are down,

you know you don't have power.

So why are you calling and bothering us?

No.

Let's be like down here when a hurricane blows through

and there's not even a tree with a leaf on it, you know.

And why is my power out, really?

Ha, ha, ha, ha.

Oh, okay.

Except as a customer service person,

you can't say like, um, really?

I probably wouldn't make it 15 minutes.

No.

Ha, ha, ha, ha, ha.

Oh, mercy.

Yeah, yeah, yeah, yeah, yeah.

But anyway, hey, the radio's in town here in Houston, Texas.

And because of that, today we're going to do some ribs

and we're going to do a barbecue sauce.

It's actually a Dr. Pepper barbecue sauce.

Hi, this, you know me.

I was looking for a reason to smoke some ribs.

They were on sale the other day and we picked them up.

My man, we're going to make those.

Now, it's going to be awesome.

So you definitely want to stick around for that.

No more ice, no more snow.

Old man winner, you can just blow.

I'm going to use cold weather, bro.

I know, but I won't say that until like May, because we

have had snowstorms in April.

Well, that little guinea pig or whatever

there's up there and punk Satoni Phil, right?

He said it was coming six weeks early.

Well, I hope he's right.

It feels like spring.

He was wrong.

Well, we've got about a few more weeks to go to our spring.

And it really does feel sort of spring like.

But I still have this vague memory of snow, not just

a little bit of snow, but a lot of snow, like in April and May.

So the one thing to say when I realized when I was living

in Cincinnati, and it was May, and I'm still in flannel

and blue jeans, and all my buddies are down here going

to the beach.

I'm like time to move back to Texas.

Don't like the cool cold weather.

I like to get out of this place.

Well, it does teach you to like, I think,

to appreciate sort of where you are at the moment.

Because today is a nice day.

Yesterday was a nice day.

And it was just sort of like, whoof, you know,

you go outside, you have to have your jacket on,

but you could have worn a light jacket.

So do you have bad weather days up there?

No, of course, of course we do.

See, because down here in Texas, it could be a hurricane,

and it's a great day, because we're in Texas.

Hey, did you read in the paper?

Did you hear about, on the news, the monastery

that opened their own fish and chips restaurant?

I did not, tell me.

Yeah, they were looking to raise some funds,

and this customer walks in, and he asked the cleric

behind the counter, are you the fish fryer?

He goes, nope, I'm the chip monk.

Ha, ha, ha, ha, ha.

All right, we'll be right back.

All right, for, we'll be right back on the other side.

We're going to talk some ribs.

Now here's more of the shell, with Dale Campbell,

and Cheryl Cummings.

All right, y'all, we are back.

Now, ribs, ribs, ribs, ribs, ribs.

I prefer pork ribs.

That's just me.

Beef ribs, for some reason, kind of.

When I eat them, like, I don't like having to pick

all the meat up between my teeth.

Oh, okay.

So it's nothing, you know, nothing against the cow.

I like the cow as much as I like the pig.

Let's just, I like pork ribs.

And what we've got today are some baby backs.

Ooh, okay.

With ribs, a lot of times when you get, like,

just some pork spare ribs, they will have

a bit of the backbone in them.

The baby backs don't have that extra rib

on the bottom of them, so that you can just slice them,

rice, and thin.

Baby backs are a lot of times what you get

when you go out to different restaurants,

but we need to weigh these guys,

because we're going to be smoking them,

and we want to smoke them for about 30 minutes per pound.

Okay, I'm going to lay this, put a plate on it.

Oh, is that a scale?

Yeah, that's our little kitchen scale.

Okay.

One pound, 13 ounces with the plate weight.

I'm going to push the tear button,

which is going to take the weight of the plate out,

and then we can lay our ribs on it.

Okay, two pounds, 12 ounces.

Were y'all able to hear that?

Yes.

Which is really nice.

With your going to be smoking or doing

more than one set of ribs,

when you buy them, try to get,

like this one weighed two pounds, 11,

I would try to find other ribs at weighed the same amount.

Oh, okay.

Right around, right around two pounds, 10, two pounds,

12, to 13, somewhere, you know,

try to find slabs that are all about the same,

because they will all have the same amount of cooking time.

Mm-hmm, that makes sense.

I mean, if you have a pound, you know, because we're,

we want to do these about 30 minutes a pound.

We've got this smoker set at 225.

If you've heard the show before, you know,

it's kind of like a compact refrigerator.

So it has a door that opens on the front.

It has a timer on it,

where you can set it to go to, to be on up to 24 hours.

It has a temperature range from 100 degrees

to 275 degrees that you can set.

Now, it's not speaking, it doesn't talk for the blind,

but it does beep every time.

You turn it on, it beeps, it's on.

You press the next button and that is your temperature button.

And then you use two, you know,

an up and a down arrow to select your temperature.

And once you get that selected, you set your time.

And I just, I always put it on just for, you know,

20 hours, because I'm not going to use it that long,

but I just don't want it turning off

while we're in the middle of smokin'.

And I don't want to put a time on it,

because sometimes we get the smoke and something,

hey, let's throw some of this in there, okay?

You know, so it ends up going over anyway.

Now, I've cut our ribs out of the package.

And I've got them laid out on a jelly roll pan, actually.

It's kind of like a big cookie sheet with sides on it.

Mm-hmm.

And I've got some pork dry rub.

I'm going to sprinkle on the ribs.

Now, when you feel the ribs,

there's going to be a meaty side

and more of a skin side, a bony side, I guess you could call it.

Okay.

So I'm going to put this rub on the meat side

and don't be afraid of it.

If you want to use some of your own rub,

you know, some people like putting garlic powder

and some of this rub, some chili powder,

and some brown sugar, some salt, some pepper,

kind of mixing all that together.

So is this a, this is like a pre-prepared rub

that you're using, or did you?

Yeah, this is when we purchase through the grocery store.

Oh, okay.

Comes in a little five ounce bottle.

Mm-hmm.

Sprinkles on similarly what, you know, like a salt

or pepper or something like that.

Now that I've put the rub on the ribs,

I'm just rubbing it in with my fingers.

I want it to get down into the meat.

So there when it smokes, it will get down into the,

into the meat of the rib and we can taste it.

These things when they're done, y'all,

are going to come out to where you don't even need a knife

to cut them, though, just the bones will just pull right out.

They'll fall off the bones.

They'll fall off the bone.

They'll fall off that.

We love that.

They jump right out of the pan

to your mouth.

Mm-hmm.

Mm-hmm.

Good polite little ribbies.

Oh, delicious stuff.

Watch my hands off here.

Okay, we're going to take these out

and put them in the smoker.

So let's go out to the back porch.

And everybody inside here, you see all just keep your seat.

We'll be right back.

I know some of them are like, should we follow them?

Should we stay?

Yeah, they're like, hey, uh, I'm not going to help you right back.

So there's a smoky out here at the time.

We've got pecan in the smoker.

Oh, you're using pecan?

I'm going to give them a nice, nice, nice smoked taste.

Nice, very good, very good.

Mesquite's a little heavy.

Apple and cherry woods, not bad, but I'm just kind of,

I like pecan.

Just my flavor, my flavor of choice.

Gotcha.

Now, when you open this door up and step back,

because there is a lot of heat and a little smoke

that'll come flying out at you.

Put these guys right in there.

Wrap that in foil.

Not yet.

Oh, okay.

We just put it straight in the smoker.

Oh, okay.

If you wrap it in foil, you're not going to get the smoke.

Oh, okay.

The foil is going to keep it from going in.

So what we do is we're going to smoke them about 30 minutes

a pound.

We were at 211, so if we go about an hour and a half,

which will call it three pounds, we're

about two and a half, an hour, 15, an hour and a half,

somewhere in there will be fine.

Because we're at 225, it's not going to be

as that extra 15 minutes.

Hey, y'all, back.

It's going to win the door and go out the door.

It's not going to be that vital to that extra 15 minutes

won't hurt it as if you had them in the oven at 350 or 400

or something.

That extra 15 minutes could take them

from being hockey pucks to charcoal sticks.

Now, I experimented about two weeks ago

with doing some smoked cheese, y'all.

And it requires a cold smoke, they call it, which

is smoking at under 100 degrees.

So they recommended smoking at 90 degrees.

And I couldn't.

This smoke will only go to 100.

So I have a grill basket, it's basically just

like a little pan that has openings cut out in it

for use on the grill.

For putting vegetables in, it's about 9 by 12 slip sides.

But it's got all these openings in it for grilling.

And I put the cheese on that.

And then I put that in the smoker.

And then I put one of our bar pans, our silicone bar

pans, on ether.

So what happened was some of the cheese melted

and ran through and into those bar pans,

into the pan, the bar pan, for making bars.

And so when I went out to take them out,

I scooped out what was in the basket that had melted

and put it in the bar pan and then just

reformed all the cheese into bars.

Let it set up.

Then you wrap them in cellophane, put them in the fridge,

and let them sit for like seven days.

And they were delicious.

Wow, very nice.

It was a success other than the melting.

But I had a feeling that was going to happen just

because of the high temp.

So anyway, all right y'all, our ribs are in the smoker.

They are smoking.

They will be done in about an hour and a half.

Ironically, that's about the amount of time

that it's going to take to make our barbecue sauce.

So we're going to take a little break right here.

We're going to come back on the other side.

And we're going to put together some homemade barbecue sauce

that might make you slap your mama.

It'll be so fingered, it can get it, I guarantee.

Now with more of the show, here's Cheryl Cummings

and Dale Campbell.

Welcome back to Cooking in the Dark.

Barbecue in the Dark.

Only five and a half months till kick off.

What?

Yeah, I'll take football season, I'll ever get here.

It's just finished.

What are you talking about?

I know, I'm having withdrawals.

It's not even been a month yet.

I'm like missing football.

Oh, shucks.

OK, let me get up.

And I'm sure it's going to be a court bowl out here

or actually pot, I'm sorry, not a bowl.

What you read in that recipe real quick?

Well, I will.

But as I was looking at this, I was thinking

about the Janet Ivanovich's.

She has the Stephanie Plum mysteries.

Yes, I don't know.

I've been reading Sizzling 16 again

and just having the best time laughing.

It's just all the crazy things.

You know, like three women deciding

they're going to rob a drug dealer and using a stink bomb

to do it.

Yeah, her books are really fun.

Yeah, they definitely are.

All right, let me get some tomato sauce

and some Dr. Pepper.

That's right, Dr. Pepper.

No way.

And an onion that I need to dice up real fast here.

Move our scale out of the way.

It's a great little scale.

All right, you want to read them that recipe?

It takes an hour and 30 minutes to prepare.

OK, so here we go, barbecue sauce, half an onion minced,

a quarter cup of vegetable oil, two cups, Dr. Pepper,

other soda, a 15-nungs can, one 15-nungs can of tomato sauce,

one 3-quarter cup of cider vinegar, a quarter cup of honey,

a quarter cup of brown sugar, one teaspoon of cayenne pepper,

optional, pinch of salt, that's it.

And the second set of ingredients kind of get those together

to dump in.

In fact, I'm going to put my cider vinegar in with my honey

just to help cut it a little bit.

Oh, that makes sense.

But you want the vinegar in there to help cut the sweetness

that you're going to have from the soda.

Now, if you don't want to use Dr. Pepper,

you can use any dark soda.

So it's dark one, does it?

OK.

Don't use diet.

But I just got done cutting an onion in half here

and then cut off both ends where the stem connected

and the other end of it.

Now I'm just slicing it very thin about halfway.

How about a third of the way through?

I'm just slicing very thin slices.

I'm using my forefinger as my guide.

And then about a third of the way through,

I'm going to turn it around and start slicing

from the other side back into the middle.

So I've got it sitting with the flat face down.

And that way you get when you, as you're

dicing it or slicing this onion, if you just start slicing

on one side and go all the way to the other side,

pretty soon you're not going to end up with very little

onion to hold onto while you're slicing.

Oh, that's true.

If you slice about a third of the way through it,

and then just turn the onion around, turn it 180

so that then you start on the other side.

And you can start slicing again from that side.

And then as you get to the middle,

you've got a nice big piece of onion to hold onto

as opposed to a little bit of sliver.

Because it's a wonder how easily that fingertip can get in there.

What's a little bit of a fingertip?

Not in this recipe.

It's the same.

Man, there's one time we were having

for a Super Bowl party as a matter of fact.

We were making pico de gallo.

And I cut the end of my finger, slicing the end of it off.

Oh, my gosh, my thumb.

It would not stop bleeding.

Wow.

Eye about passed out.

I thought I was going to bleed to death.

Big O, 265 pound man passing outside of his own blood.

The only time I blood like this,

one time I was going out and I had shaving,

I had accidentally nipped the edge of my nose.

You know, right there by one of the nostrils.

That thing bled for,

if it bled for 20 minutes, it bled for three hours, I bet.

Wow.

Oh, my gosh, I put a septic stick on it.

I did everything I could to try to get that thing to stop

bleeding.

I finally called my dates and look, man,

I'll be a little bit late.

I'm bleeding to death, I'm bleeding to death.

They hurt me.

What I'm doing here with this onion,

the oil, I'm just dicing it up super small

because I don't want any really big hunks of onion

in our sauce.

So we're doing a pretty fine dice on them.

Okay.

So we're going to saute them here in the olive oil

instead of the veggie oil.

And I'm just kind of,

now I'm just kind of feeling through

the onions and if I feel any great big hunks,

what I'm doing is just kind of grabbing a handful of them,

you know, in my fingertips,

and just kind of sprinkling them through my fingers.

And then that way, if I feel any big pieces,

I can chop them down a little bit more.

Got you.

All right, we're going to get us some medium heat

going over here.

Medium heat.

That's in between, you know.

What?

Medium heat, in between high heat and low heat.

Right in the middle.

Got you.

A nice place to be.

That way you're never high.

You're never low.

There you go.

You're never down.

You're just in the middle.

I'm sorry, man, Dr. Sousa's birthday.

Hope everybody enjoyed that rerun of Dr. Sousa.

I'm sorry we weren't able to,

we were all prepared to do roast beast,

but with the weather.

Another storm came along.

Another storm.

Another storm.

This is like our first, yeah.

We're very excited.

No snow this weekend.

Yeah.

Oh, right.

OK, I put a little oil in there.

In our pan.

Actually, it's a four-core pot, because with the ingredients,

we're going to be putting about a, this recipe

makes about two cups.

After we let it cook down, not a real hard recipe to do.

Very delicious, too.

OK, so we've got onions in here.

We're going to let these saute just for about three or four

minutes.

Get my, we're stocked full.

Usually, our utensils, you know, we

haven't recorded it in so long.

Our utensils are all here and ready to go.

Wow, everything's in the right place.

Everything's there.

It was good.

And the place is in the right place, woo-hoo.

So I thought I wouldn't spoon here, just kind of stirring

the mushrooms out of the onions around a little bit.

And we'll get ready to get our other ingredients.

We're going to need the honey and the brown sugar.

Brown sugar, yes.

Tomato sauce.

Tomato sauce is in a can.

Yes, yes.

In your cider vinegar.

I love honey.

We made that.

Our honey fried chicken the other night, and we've done that

a few times on the show.

Gosh, that stuff is so good.

Delicious.

I'm going to get our vegetable spray for the honey.

Now, how much cider vinegar was it?

It was a quarter cup of that, also, fruct.

Sir to cup.

OK.

What I did real quick, y'all, is I just sprayed down my quarter

cup measuring cup with vegetable spray.

And now I'm squeezing some honey into it, quarter cup.

We're going to put that in one of our poor-faked mixing

bowls here.

I'm going to get the four cup model.

Put our honey in there.

I'm going to get our cider vinegar.

I'm going to put it in with the honey.

Oh, OK.

I'm going to give our onions a little stir here.

I'm turning the heat down now, y'all, to a medium low.

Because these onions are pretty small, so it won't take

them long to saute.

It might be a good idea to have your other ingredients ready

to go.

If you're kind of a novice, even if you're experienced,

it will help.

OK.

A third cup of cider vinegar.

You get that poured in our bowl here.

OK.

And again, that cider vinegar is going to help cut some

of the taste, some of the sweetness that's going to be in this.

Yeah, because it's calling for a quarter cup of honey

and a quarter cup of brown sugar.

Right.

I'm not to mention two cups of Dr. Pepper.

And Dr. Pepper, yeah.

But then, yeah, as you said, the cider plus the tomato sauce

will add a little tempering of these.

But I mean, I like a good, kind of a good sweet barbecue sauce

anyway, and spicy.

So you know, I'll be putting a little white pepper in it.

You know, one of the recipes I had called for putting just

regular tomatoes, and then having to put it in a blender.

And oh, OK.

Now, this is a much easier recipe.

OK, we're going to add our tomato sauce.

Then we'll come back and add our Dr. Pepper.

Yep, two cups.

Two cups, no waiting.

Two cups.

How much can you get two cups out of one can?

I don't know.

No.

No.

So you need two cups.

Two cups is 16 ounces.

So a 16 ounce bottle.

Oh, OK.

Would be two cups.

Gotcha.

It's like that one recipe we have for Italian margaritas,

you know, 10 of these 12 ounce cans.

You know, if water, you've got to add to it.

I'm like, man, why don't we just add a gallon of water?

You know, it's 10 times 12 was 120.

Right.

So eight more ounces of water is not going to hurt anything

unless you're a bud wiser.

You know, where they're getting sued for supposedly watering

down there, beer.

How could it be any more watery?

Not that I drink beer, but a little weaker than the European

beer.

That's for sure.

All right.

We've got our tomato sauce in.

We have our onion.

We have our Dr. Pepper.

I'm adding the honey and apple vinegar.

Or not vinegar, apple vinegar, the cider vinegar.

And we'll get a little brown sugar in there.

Stir that stuff up.

And then we're just going to let it simmer.

Now, my brown sugar, y'all, I keep it in the freezer.

Why do you ask?

Why do you keep it in the refrigerator or in the freezer?

Why do you ask?

It's there so that the rabbits won't get it.

No, seriously.

I keep it in the freezer because if you store your brown sugar

in the freezer, it won't get all rock hard on you.

Like it will put it up in the pantry.

But it will keep it nice and usable.

We're going to get a quarter cup here of some brown sugar,

put that in with our other ingredients.

And we're still on medium low heat.

I'm going to crank it up here to about medium.

I'm just kind of stir it.

Nurture it since it's a young infant barbecue sauce.

But it does take a little bit of time.

It's like, what does it say, 16 and 90 minutes of simmering?

Because you've got to let it simmer and reduce.

Depending on how thick you like your barbecue sauce,

it gives you that control of allowing it.

Because right now it's pretty watery.

More watery than thick.

Because again, a quarter cup of honey is not a lot

to make it to thicken it up.

The tomato sauce is not paced.

So that's going to be pretty thin.

The Dr. Pepper, of course, is real thin.

The thickest thing in here is the onions.

OK, so we've got a nice stir on it.

What I'm going to do is we're going to let this come to a boil.

After it comes to a boil, then we're just going to turn it down

and just let it simmer.

And that's all there is to it.

So we've got about an hour left on our barbecue sauce.

We've got about an hour left on our ribs.

So we're going to take a little break right here.

Let our sauce reduce.

Let our ribs smoke.

And if you're here in the audience, I'm going to come out

and BS with you.

If you're not, you're just going to come back from commercial

break and guess what?

The ribs are going to be done.

That's what I like.

Let me walk outside and come back in.

OK, ribs are done.

All right, we'll be right back, y'all.

Cookin' in the dark.

We're going with the Houston Livestock Show and Roadio Show today.

We're doing some barbecue or ribs.

Now, more of the show with your host, Dale Campbell,

and Cheryl Cummings.

All right, y'all.

Welcome back.

For those of you in radio land, it was just a short walk

down the street.

The rest of us been hanging out in here doing the shots

of tequila.

Now, we haven't.

We just been drinking iced tea and talking.

But very interesting folks today in the studio.

Hey, we're going to go back out here.

Our sauce is nice and thickened up.

I've turned the heat down to low on it.

So it's just simmering away.

The sweet smell of pecan smoke.

Oh, oh, oh, oh.

So nice.

What I'm going to do here, y'all.

I've got a cookie sheet out here.

It's more kind of like a jelly roll pan, I guess.

I'm going to go ahead and line it with aluminum foil.

What we need to do now is take our ribs.

I want this piece long enough so I can wrap it around.

I'm using heavy-duty foil.

And what we're going to do is pull our ribs out.

And then we're going to wrap them up in this foil.

Something magical happens when you do this.

And let them smoke again.

Remember, they won't really smoke, but we'll let them cook again.

Put them back in the smoker and let them

go for about another hour or so.

They're going to come out really tender.

That's what this stage does.

It allows the ribs to come out.

Because now they're smoked.

They're pretty much cooked through.

That's trying to make sure I'm lined up here.

When I start shucking and grabbing, don't want to miss.

Put on my grip's mitts.

We're going in.

Remember, stand back from the door when we open it.

Oh, he's a hot air and he's coming out.

He's smoking.

Smells delicious.

OK.

Got one slab here.

Lay it down.

Look at this.

Next piece of foil spread out.

I don't want to wrap these up just yet,

because we're going to put a little barbecue sauce on them.

Some of that awesome Dr. Pepper sauce we just made.

Yum.

That stuff's nice and excellent.

Good to go.

Yeah, we cooked it the, how long did you

cook it like six, half an hour?

No, 60 minutes to 90 minutes, depending.

Yeah, it was about, it ended up being about 90 minutes.

OK, so nice and thick sauce.

Nice and thick.

All right.

Give it kind of reduced down.

And that's the one great thing about making your own barbecue

sauce.

Now, of course, I mean, you can do it with the store-bought stuff.

If you wanted a little thinner, just add a little water to it or whatever.

But yeah, I like making, I mean, there's nothing to it.

Making barbecue sauce is pretty easy.

There's a lot of different recipes out there for all types of different barbecue

sauces.

So, man, practice and knock yourself out.

If you do one you really like, share it with us on the cooking in the dark list.

Just that simple.

All right.

Let me get a, because our sauce is going to be a little hot.

I'm going to grab a trivet here, Cheryl.

So, I can put our pot of barbecue sauce on it.

OK, so I don't want to burn the countertops.

Yeah.

See how they were just put in 15, 16 years ago.

You had me going.

Such a modern kitchen.

OK, now looking for my ladle.

Ladle, ladle.

There it is.

With, you know, store-bought barbecue sauce.

You can just pretty much squeeze it right up.

You can't do that with this.

Oh, nice and thick.

I'm basically just taking a ladle full, and I'm just going to spread it.

Start pouring it over the ribs from one end to the other.

Now, the ribs are still in one big old slab, OK?

Mm-hmm.

I don't want a whole lot of barbecue sauce on them.

Just a little bit.

So, what are you qualifying as a little bit?

About a ladle, a ladle full and a half.

OK.

Are you putting that on both sides?

Or just like...

Just one side.

OK.

Just on one side.

And then it will run down to the other side.

Mm-hmm.

Then I'm going to pull my foil together.

And the two ends of foil.

I'm going to just get those together.

And just start rolling them down until they get down tight on top of the ribs.

And then each side, the top.

I'm going to take that foil and turn it in.

Just what we're doing is just kind of sealing up the ribs inside this foil.

Now, when we put this back on the smoker,

for about an hour, hour and a half, something like that.

If you're doing a brisket, I like to go...

I like to go about half the amount of time that I smoked before, OK?

OK.

I get these other slabs of going here.

So...

You know, if you're doing one slab, you may as well do two slabs.

This is true.

True.

And the second slab, the reason I was telling you all earlier about making sure when you get ribs,

that you get equal weight.

We had one slab that was a little over four pounds and one that was under three pounds.

So, of course, the four-pound slab was going to take a little longer to cook.

Mm-hmm.

So we already had it going before we started the show.

But now they caught up with each other.

So now it's neck and neck.

It's the tortoise in the hair.

OK. So I just did the same thing.

I just poured barbecue sauce, a ladle full.

Actually, a couple ladles on these ribs.

Since they're a little bit more to them, let me get over here.

I'm going to put the two ends of the foil together.

So I'm basically just wrapping it up long ways.

And then on the edges, what I did, y'all,

I took one big long pool of foil and laid it on the cookie sheet.

I laid the ribs inside it, the slab of ribs in it.

And then I was able to fold the foil over the top.

Does that make sense?

Yep.

One end that was longer folded it over to the other end.

Mm-hmm.

All those two up together until they were tight against the ribs.

And then at the top and the bottom where the two halves or the two pieces come together,

I just kind of slowly closed those in.

OK. So you're covering it all everywhere.

Yeah. So basically, it's just kind of wrapped, totally wrapped in foil.

Oh, OK.

Totally closed up.

And so if I got a little problem here, I got a little bone picking out.

So I'm going to have to put a little more foil on them.

Ah, I was going to ask you.

So if there is a piece sticking out, what will happen?

Well, it'll let the juices flow out, which won't let it tenderize itself.

OK.

So it really won't hurt it that much, but it'll keep it from getting as tender as it could.

All right. So we're going to roll back out here to where our smoker is.

I want to close the door to the studio, y'all, because we'll fill up with smoke and heartbeat.

Then the fire trucks come, the firemen want to eat nothing for the audience.

The band gets all mad.

It's kind of terrible.

It is pretty horrible.

I hate it when I have it.

OK.

Smoked.

Some foil here.

Yeah.

Have to go to the hairdresser again.

It's six, seven hours later.

Yeah, yeah, yeah.

Just on and on.

Not good.

I like one of the bars around here that used to be, gosh, I don't know what it was, but you know,

they passed the No Smoking Band here quite a while back.

But back before they did that, this bar, holy cow.

I mean, you walked out of there and you smoked like a giant cigarette.

Like a big ash tree, you know.

And it was a big place, but I mean, everybody in their smoke.

Still, it was just, it was just really crazy how it was like the nicotine was running down the walls or something.

I guess something else.

OK.

We put out, we're back in the smoker.

We haven't adjusted the temperature at all.

It was still at about 2.25.

3.5?

Yeah.

And we're just going to let this go for about an hour.

Wow.

So for everybody out there in radio land, we're going to take a quick break and come right back.

And the ribs are going to be done.

Everybody here in the studio.

Somebody, man, get out the dominoes.

Let's play another game, ribs.

Now with more of the show.

Here's Cheryl Cummings and Dale Campbell.

Welcome back to more cooking in the dark ribs and more ribs.

Here we go.

Ribbies, ribbies, ribbies, ribbies.

Ribbies.

Yes, yes, yes.

But let's get back to our ribs.

All right.

So can I read the rest of it?

Yeah, we put them out of the smoker.

Hang on.

Okay.

We put them out of the smoker.

And we're just letting them rest.

We're going to let them rest for about 10 minutes.

And we've made our own barbecue sauce.

Dr. Pepper barbecue sauce.

So Cheryl, go ahead and read the ingredients to that again.

All right.

So here we go.

What did you need for this particular Dr. Pepper barbecue sauce?

You needed half an onion minced, a quarter cup of vegetable oil or olive oil.

Two cups of Dr. Pepper or other dark soda.

Not diet, right?

Right.

You're not used diet.

150 Ng can of tomato sauce.

1 third cup of cider vinegar.

A quarter cup of honey.

A quarter cup of brown sugar.

1 teaspoon of cayenne pepper.

Or more, a pinch of salt.

And that's it.

And that's all there is to it.

What you do is put all your ingredients in.

Bring them up.

What I did was brought them up to a boil.

And then just let them simmer.

You want to come back and stir it so that, depending on your cookware,

so you don't end up, you know, baking to the bottom of your pan, your pot.

But I used a four-core pot, put everything in, brought it up to a boil, and just let it simmer.

I did not cover it.

Just let it simmer.

And what it's doing is actually, as it's simmering, it's actually cooking down.

So I had mine down to like a medium low heat.

But as it's cooking down, it's getting thicker.

And if you want to go 60 minutes, check it.

If you want to go 90 minutes, you want to go 120 minutes.

Just check it until it gets to the consistency that you like your barbecue sauce.

And that's all there is to it.

Now the ribs will use just a store-bought rub, a dry rub on them.

Coat the ribs really well.

Rub it in, rub it in, rub it in.

Massage it into that meat.

If you can do it the night before, and roll those, that slab of ribs up and put it in a gallon ziplock,

let them sit overnight in the fridge with that rib rub on there.

That's ultimate, too. That's awesome.

But your ribs aren't going to take that long, about 30 minutes a pound, 20-30 minutes a pound,

depending on your smoker, which allows me to set my temperature exactly to the temperature I want.

It allows me to set a cook time, and it uses regular wood chips.

But we put our ribs in with the dry rub on them.

Let them go for about two hours, which come out to be just about 30 minutes a pound.

Then we pulled them out, put our barbecue sauce on them.

Actually, first we put them in foil, on a piece of foil, poured barbecue sauce over the top of the slab,

and then close that slab in that foil.

Just wrap that foil up nice and tight around it.

Put them back in the smoker for about an hour to an hour and a half.

And as you all will see, as we open them up right now, looks good.

Look at this. I'm going to grab this bone right here, Cheryl.

It's slid right out.

Holy as a whistle.

So that's the way to do it, y'all.

Wrapping it up in foil after you smoke them.

Whether it's a brisket, ribs, it just does something magic.

It really makes it happen.

Really is good.

So we're going to eat right now, and enjoy it.

For Cheryl Cummings, I'm Dale Campbell.

We're putting our bibs on, because we're fixing to get into these ribs.

This is Cooking in the Dark.

We'll see you all next week.

Cooking in the Dark is a presentation of Blind My Smegamol,

and www.BindMySmegamol.com.

Cooking in the Dark was produced by THC Productions.