da toad
Fire Starter
Beef back ribs was on the menu yesterday.
Rubbed with a brown sugar a paprika rub, 3 hours in a heavy smoke at 225*, 2 hours covered in foil with some apple juice as a steam an moisturizer, and lastly 1 hour at 425* basted every 15 minutes with a sweet bourbon glaze.
Basic wood pellets for the smoke were hickory supplemented with a smoke tube of cherry wood.
I was real happy with them as was WifeOf and our special supper guest Seabass. Sides of two different coleslaws, some cornbread and Seabass brought cheese cake for desert. Some Harpoon's IPA's and Jim Beam bourbon on the rocks accounted for a fine repast.
I am loving the looks and taste of the smoke rings I am getting with this Rec Tec.
Rubbed with a brown sugar a paprika rub, 3 hours in a heavy smoke at 225*, 2 hours covered in foil with some apple juice as a steam an moisturizer, and lastly 1 hour at 425* basted every 15 minutes with a sweet bourbon glaze.
Basic wood pellets for the smoke were hickory supplemented with a smoke tube of cherry wood.
I was real happy with them as was WifeOf and our special supper guest Seabass. Sides of two different coleslaws, some cornbread and Seabass brought cheese cake for desert. Some Harpoon's IPA's and Jim Beam bourbon on the rocks accounted for a fine repast.
I am loving the looks and taste of the smoke rings I am getting with this Rec Tec.
