Cooking with Dr. Loomis: Swamp Thing Ribs (w/ grilled veggies)

Swamp Thing Ribs (w/ grilled veggies)

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Yes, I assure you that you are still on and not a culinary blog. It’s come to team’s attention that nerd eat food from time to time. Not only that, but they generally like to eat food that they find tasty and flavorful. So in addition to providing you with awesome nerd culture juiciness we (namely yours truly) will be also posting homemade recipes that you can cook up and serve in your own nerd lair.

Swamp Ribs


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Five Beef English Spare Ribs (1lbs-1.5lbs per package)

Everglades seasoning (2 tbsp)

Smoked Paprika (1 tsp)

Dried Cilantro (1 tsp)

Mrs. Dash: Table Blend (1 tsp)

Dark Brown Sugar (1.5 tbsp)

Grilled Veggies



1 large package of asparagus (10-15 stalks)

1 large package of raw carrots (10-15 carrots)

Olive Oil (3 tbsp)

Italian Seasoning (1 tbsp)


Combine all dry ingredients (Everglades seasoning, Smoked Paprika, Dried Cilantro, Mrs. Dash, and brown sugar) into a small container and shake until ingredients are thoroughly mixed. Ribs must be completely thawed. Spread the spare ribs out side by side on a completely flat surface. Generously coat both sides of each rib. Seal in airtight plastic bag and refrigerate for at least eight hours.

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For the veggies, be sure to rinse everything. Place rinsed veggies in large plastic ziplock freezer bags. Pour in olive oil and then Italian seasoning. Mix in bags thoroughly.

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Cooking Instructions:

Make sure that you grill is thoroughly heated, charcoal grills should have coals almost all gray. Place ribs (should be at room temperature) on grill. Turn every three-four minutes until meat is cooked to desired doneness. Veggies so be placed on the side of the grill that utilizes more indirect heat. Be careful of flare ups which will be due in part to the olive oil on the veggies. Cook until veggies are fork tender soft.

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I first learned of this recipe while I was working in Louisiana as a lab assistant for Dr. Alex Holland back in 1972 (see what I did there). Seriously though, I love Cajun seasoning and I look for any chance that I can have to use it with different meats, sauces, and rubs.  The Everglades seasoning combined with the ingredients should give the ribs an undeniably spicy, but slightly sweet taste (CrummyGummy won’t shut up about how much he likes it). Additionally, the rub should act as a wonderful tenderizer for the meat while it sits in the refrigerator overnight. Alright enough talk! Eat up!

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Until next time,

~ Dr. Loomis

Photography by Crummy Gummy