Off to Austin for Food, Fun, and Archives

This is the week for the Society of American Archivists Annual Meeting. This year, we are traveling to lovely [sweltering] Austin, Texas for our conference. We will fly out on Wednesday, which is also Mrs. BA's birthday, and attend the Round Rock Express baseball game that evening. LBA is traveling with us this year, though SoBA is getting a few days with Nana instead of traveling to the great [hot] state of Texas. Going by the program, it looks to be a good meeting, but we will certain to be looking for a good meal out to celebrate Mrs. BA's special day. I know, really, who wouldn't want hot dogs and beer for their birthday meal?

Some time ago, I spotted a list of the best burgers as determined by Travel and Leisure magazine from The Food Section). On the list was a burger from Ranch 616 in Austin. T&L promotes two burgers from here:

"The Chili and Fritos burger is quite the Tex-Mex mix: it’s an eight-ounce beef patty stuffed with crunchy corn chips, homemade chile con carne, pico de gallo, and tomatillo crema. But it’s the Framed Burger that takes the prize. It’s filled daily with different fixings—Maytag blue, cremini mushrooms, jalapeno peppers."

I showed the menu to Mrs. BA and this place could be in the running for the big birthday dinner. That is if we don't go for ribs. Texas-style ribs. Big ones. The New York Times Magazine had an article and recipe for how to best prepare BBQ ribs. I had trouble transcribing the recipe for today's recipe as I had drooled on the page. And don't forget the cole slaw.

Salt and Pepper Beef Ribs

• 2 racks beef ribs, 5 to 7 pounds total (see note)
• 3 tablespoons kosher salt
• 2 tablespoons freshly cracked black pepper
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• Red-pepper flakes, to taste
• 2 cups hickory chips, soaked in water for at least 30 minutes
• Barbecue sauce (optional)
  

On one-half of a grill fitted with a cover, build a small charcoal fire, about the size of a loaf of commercial sandwich bread, making sure all the charcoal becomes engulfed in flame.

Place the ribs meat-side down on a baking sheet or cutting board and remove the papery membrane from the back of the rack by inserting a small knife beneath it and levering it up to give you enough to gain purchase with a dish towel. Peel off the membrane and discard.

Mix the salt, pepper, brown sugar, paprika and, if you choose, red-pepper flakes in a bowl, breaking up the brown sugar with a fork. Using your hands, cover the meat entirely in this rub.

When the flames begin to die down, leaving flickering coals, place the rib racks meat-side up on the half of the grill without the burning charcoal. Do not let the flames touch the meat at any time. Add a handful of the hickory chips to the fire. Cover the grill, vent slightly and cook, adding a handful of hickory chips every 30 minutes and a bit more fuel as necessary, until the meat is crusty, soft to the touch and well browned, about two and a half hours.

Preheat the oven to 200 degrees. Set the ribs on a rimmed baking sheet and bake for 5 hours.

Cut into individual portions. Serve with extra napkins and, if you choose, barbecue sauce. Serves 4.

Note: Order ribs ahead of time from a butcher. Ask for 2 back-rib racks trimmed from the prime rib, keeping as much meat on the ribs as possible, each rack approximately 6 ribs wide.