The Basics of Racquetball

Michael Hockett owns and operates Eagle Auctions Inc. in Chesapeake, Virginia. While living in Virginia in 2016, Michael Hockett had to have both knees replaced. That has not stopped him from playing racquetball, a sport he loves.

Racquetball is easy and accessible for a lot of people, as it does not require a lot of expensive equipment. All a person needs is a racquet, balls, and proper footwear to really enjoy the game. It is recommended that a player also use safety glasses and a special racquetball glove.

The court is divided into six different sections: a front and back wall, a service line, a receiving line, a short line, and a service zone. The first player underhands the ball against the front wall while standing in the service zone to start the game. Players take turns volleying back and forth. The ball can only hit the floor once between volleys, and the players can use all walls and the ceiling for their shots.

Points are only given to the player who serves the ball, and if they do not win the point, the opposing player gets to serve. Typical matches go to either 11 or 15 points and may be played in a best-of-three format.

Using a Dry Rub to Smoke Ribs on the Grill

Ribs on a wooden chopping board

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The former president of Tidewater Auto Auction, Michael Hockett oversees a Virginia company that focuses on land management and investment activities. A culinary enthusiast, Michael Hockett particularly enjoys preparing ribs for his family in Chesapeake, Virginia.

Ribs can be prepared in many ways, from baking in the oven to barbecuing in the backyard. Many of the top rib chefs in the world use the technique of smoking, which involves using smoke heat to cook ribs at low temperatures for a long period of time.

Smoking a rack of pork ribs is an art form that begins with selecting fresh meat from a local butcher. For best results, choose ribs that are pink in color and cook them within a day or two to ensure optimal freshness. While some slather on barbecue sauce before placing the ribs on the grill, showcasing the quality of the meat involves smoking the ribs dry. Add flavor by creating a dry rub that features ingredients such as paprika, dry mustard, pepper, and celery salt, and ensure penetration by rubbing the ribs with the concoction several hours before smoking.

Just prior to cooking the ribs, a thin coating of olive oil, mustard, and vinegar can be added to maximize flavor retention. The key when cooking is to bring the thickest part of the ribs slowly to 160 degrees Fahrenheit, which allows the connective tissues to break down fully and create extra juiciness. Depending on the type of ribs, the smoking process can last anywhere from an hour to several days.