Afternoon Everyone!
Hope everyone had an excellent weekend! I know I did…spent time with my lovely wife (date night Saturday at The Avenue in downtown St. Pete...if you're local, check it out, great burgers), great playoffs games (can’t wait to see the Harbaugh brothers duke it out in the Super Bowl!), and a great sunny day in Florida to fire up the drum!
Anyway, this weekend consisted of 2 smokes…the first was my dinner last night which was another attempt at spare ribs which I feel has been my best work yet. Although I still think they need some work before I break them all out at my next BBQ. I think that the 3-2-1 method is just too long and though the flavor is there, the texture is just too soft for me. I like a pull off the bone and I feel that by keeping them in the foil for 2 hours is the culprit, plus so much of the fat is rendered off. I think next time it will be a 3-1-1/2.
The second smoke will be posted in a next few days…sorry for the suspense but I’m pretty stoked about it!
So the ribs were rubbed with EVOO (no mustard) and my rub. The rub consisted of brown sugar, paprika, salt, pepper, garlic salt, celery salt, and cayenne. The wood of choice was hickory. I used hickory since the other meat I’m cooking goes best with it. In the foil the ribs were basted with honey and apple juice as well.
I was also turned on to a new beer...good stuff to check out...Session by Full Sail Brewery...what a great weekend, eh?
Enjoy and Smoke On…
Rip
Hope everyone had an excellent weekend! I know I did…spent time with my lovely wife (date night Saturday at The Avenue in downtown St. Pete...if you're local, check it out, great burgers), great playoffs games (can’t wait to see the Harbaugh brothers duke it out in the Super Bowl!), and a great sunny day in Florida to fire up the drum!
Anyway, this weekend consisted of 2 smokes…the first was my dinner last night which was another attempt at spare ribs which I feel has been my best work yet. Although I still think they need some work before I break them all out at my next BBQ. I think that the 3-2-1 method is just too long and though the flavor is there, the texture is just too soft for me. I like a pull off the bone and I feel that by keeping them in the foil for 2 hours is the culprit, plus so much of the fat is rendered off. I think next time it will be a 3-1-1/2.
The second smoke will be posted in a next few days…sorry for the suspense but I’m pretty stoked about it!
So the ribs were rubbed with EVOO (no mustard) and my rub. The rub consisted of brown sugar, paprika, salt, pepper, garlic salt, celery salt, and cayenne. The wood of choice was hickory. I used hickory since the other meat I’m cooking goes best with it. In the foil the ribs were basted with honey and apple juice as well.
I was also turned on to a new beer...good stuff to check out...Session by Full Sail Brewery...what a great weekend, eh?
Enjoy and Smoke On…
Rip
