Welcome to my web page! Because I love maps and traffic I'll be posting some of my favorite map sites and also some of my favorite alternate routes to take when traffic gets bad around the Baltimore area as well as updates on ongoing road construction that might affect your ride.
I've been working in radio for over 30 years and spent the first ten years working at radio stations in Upstate New York, San Diego and Memphis. In 1979 I got lost in Baltimore while making a trip from Washington to Boston. I fell in love with the city and starting planning on finding a job here. Finally in 1981 I got the break I wanted and came to Baltimore to work at the old V103. Since then I've worked at a number of radio stations in town and for 13 years I was the announcer in between shows on Channel 13. Since 1997 I've been here at WPOC and loving every minute of it. We have such great listeners and I really enjoy helping people get to work without too much trouble in the morning. I have 2 grown sons, Joe who is a Baltimore County Police Officer and Dan, who works for a Natural foods market ing firm. I call them the hippie and the cop! I also have a 3 year old grandson, Tony and a year old grandaughter, Chloe.
Here's how I do my ribs. Iusually buy a rack of ribs at Giant. They have a cut called St Louis style thatis meatier than baby back and doesn't have all the fat that the full cut of
ribs has. When I'm ready to cook, I cut the rack in half so it will fit on one
side of my grill. I have a propane grill that has two control knobs for the
left and right sides of the burners. I heat up the grill with the cover closed
on high for about 2 minutes then I turn off one side and lower the heat on the
other side to low. I cover the side that's off with aluminum foil and put the
ribs on the foil meaty side up. Now here's what I think makes the difference. I
get some apple cider vinegar add a couple tablespoons of liquid smoke and baste
the ribs with it and continue basting them every half hour or so. Ideally
the temperature inside the grill should be around 225. After about 3 and a half
hours I cover the ribs with dry rub. I use Rendezvous rub from Memphis but you
can make your own. There are lots of recipes online. In another half hour they
should be done. You can tell when they're done when the meat pulls back from
the ends of the bones. That's about it! The key to good barbeque is "low
and slow" so have patience.