Destination #12 - Tennessee

Tennessee is one of those states that I'm cautiously curious about. Cautious of their history, as it is noted that Tennessee has seen some of the nation's "worst racial strife" from the formation of the KKK in 1866 to the assassination of MLK in 1968 and still deeply rooted in that good ole' boy Southern Confederacy nuttiness. Curious about the amazing music scene of Nashville and Memphis; though most widely known for Country music, Tennessee was instrumental in the development of early Rock n' Roll and Blues music. LOVE ME SOME BLUES, ya'll!! Where food is concerned, there's nothing that screams Tennessee more than BBQ Ribs and there's nothing that sings of awesomeness more than a warm Spring/Summer day in the yard with your hot wife gettin' her hillbilly on, Coltrane wailing through the speakers and the delicious aroma of Cherry wood smoke permeating your hair, clothes and heart.

BBQ Smoked Pork Ribs
Rack of pork ribs
cup of apple juice

BBQ Rub (this makes a ton so either save for repeated use or recipe can be adjusted down)
1 Cup dark brown sugar
1/2 cup garlic salt
1/3 cup onion salt
1/2 cup paprika
2 TBS chili powder
1 TBS cayenne pepper
1 1/2 tsp cumin
1 tsp black pepper

Cooking Instructions
Place ribs bone side up and remove the membrane to result in more tender ribs.
Generously apply rub to both sides of ribs. Pat down.
Slow smoke (we use cherry wood) for 5 hours at around 225 degrees.
Spray with apple juice occasionally to keep moist and add a slightly fruity flavor.
Ribs are done when the bones fall out.

Grilled Ceaser Salad

We had this once at one of our favorite restaurants and decided to try it ourselves. It's basically like a deconstructed Ceasar.

Pull apart the whole leaves of a head of Romaine Lettuce (or alternatively just quarter the whole head).
Toss leaves with olive oil, kosher salt and fresh ground black pepper. Toss on the grill until leaves begin to lightly char. Top with shaved parmesan and a splash of lemon. Serve warm.