His dishes sustainably celebrate the work of the local farmers, foragers and purveyors who bring the ingredients to the kitchen
Chef Sean Reeve started his culinary journey at age 15, working in the dish pit of a local Southern barbecue joint, and it seems to have made a lasting impression.
Reeve’s Tennessee-style ribs are an old-timey masterpiece. Reeve studied culinary management at George Brown College and attended ALMA, Italy’s top culinary school. He turned all that higher learning and wicked chops into a victory on Chopped Canada in 2014. He opened The Mackenzie Room on Vancouver’s Downtown Eastside the very next year, creating dishes that sustainably celebrate the hard work of the farmers, foragers and purveyors who bring the ingredients to the kitchen.
Tennessee Dry Rub Spiced RibsThis recipe will give you more than needed, but that way it’s ready to go the next time you want to use it. It can also be used on chicken, pork and lamb, or even add a different flavour to your roasted potatoes1 tbsp cayenne pepper3 tbsp dried thymeMix all the ingredients well together. If you can’t find ground versions of the spices you can always purchase whole spices and grind them in a spice or coffee grinder.
Preheat your grill to 325°F using only one side of the BBQ. Cook for 3 to 4 hours on the unheated side of the grill, until the ribs are tender and pull away from the bone. Remove from the grill. Turn the heat up on the BBQ medium high or 550°F . Remove the ribs carefully from the foil and plastic wrap, season again with the spice rub and place bone side down over the heated side of the grill.
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