About seven years ago I started preparing beef ribs for the Fourth of July using a recipe I found in Esquire magazine, and another July 3 has rolled around and I am dug in yet again for the long haul. Each rib goes through a a process that takes about 4-5 hours before it hits the grill in order to be flavorful and fully tender. I expect to remove the last batch of ribs from their bath in the roasting pan around 4:30 in the morning. More or less par for the course.
I always enjoy having ribs and corn on the cobb on the 4th, partially because my daughter loves both, and it's always a pleasure to prepare the meal for her. This year, however, there will be no cherry cobbler for dessert. I left my cherry trees behind in Seattle, so I have no freshly picked cherries. This year we'll adopt a Southern tradition and add peach ice cream into the mix.
This year I'll get to celebrate the holiday with the extended family, which I've not been able to do in years past. It should be a lot of fun. Oh, and I assume there will be a couple of episodes of "The Twilight Zone" tomorrow as well.