Ed Ferencik’s Rib Rub
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Steven (better known as Steve) Silva compares himself to a short-order cook when he’s making dinner for four children, ages 4 to 10, and his wife, Katie, director of digital marketing and communications at the Peppermill Resort Hotel in Reno.
Jerky makes an excellent snack for outdoor activities or even during the 3 p.m. slump at work, when a candy bar won’t cut the post-lunch munchies. And, according to Austin Pollard, a social work professional in Reno, it is easy to make, which saves money compared to buying bags of jerky at the store, connects you to the origin of your food, and provides opportunities for customization.
Six years ago, Karen Nichols and her husband, Louie Adame, were looking for a new place to live. They had no idea, as they drove to Fallon to see a house, that they would end up owning an orchard two months later.
While many home cooks may prefer the tenderness and ease of baby back pork ribs, Ed Ferencik Sr., co-owner of Butcher’s Kitchen Char-B-Que in South Reno, says St. Louis-style spareribs are worth the time and effort.