My brother's wedding was scheduled for yesterday - they've been planning it for a year, and it was supposed to happen in Lake Tahoe.
Then 2020 hit.....
So, they decided a few weeks ago that the show must go on, so they scaled it way down, and planned a low-key ceremony at their house. I asked what their food plans were, and the answer I got was "burgers and dogs". So I offered to smoke some ribs....
The only ribs we could find were full spare rib racks, so I watched a quick YouTube video on how to trim them into "St. Louis cut" ribs. It was far easier than I thought it would be, so I trimmed all 10 racks down to a more manageable (and palatable) size.
I seasoned them on Friday evening, and put them on ice. I got up at 1am, started the smoker up, and got it to temp - I put them on at 2am, and I let them smoke at 250F for seven hours. At the 5 hour mark I put a very light coating of bq sauce on them. At 7 hours I pulled them, wrapped them in pink paper, and put them into a heated cooler with blankets.
The service was at 11:30, and lunch was served at around 1pm .... it didn't take very long for 10 racks of ribs to disappear!
I also brought over a bottle of Clyde Mays Cask Strength 10 year Kentucky Bourbon for dessert.
Sorry Covid-19 .... you didn't get to ruin this special moment in time for my family!
Then 2020 hit.....
So, they decided a few weeks ago that the show must go on, so they scaled it way down, and planned a low-key ceremony at their house. I asked what their food plans were, and the answer I got was "burgers and dogs". So I offered to smoke some ribs....
The only ribs we could find were full spare rib racks, so I watched a quick YouTube video on how to trim them into "St. Louis cut" ribs. It was far easier than I thought it would be, so I trimmed all 10 racks down to a more manageable (and palatable) size.
I seasoned them on Friday evening, and put them on ice. I got up at 1am, started the smoker up, and got it to temp - I put them on at 2am, and I let them smoke at 250F for seven hours. At the 5 hour mark I put a very light coating of bq sauce on them. At 7 hours I pulled them, wrapped them in pink paper, and put them into a heated cooler with blankets.
The service was at 11:30, and lunch was served at around 1pm .... it didn't take very long for 10 racks of ribs to disappear!
I also brought over a bottle of Clyde Mays Cask Strength 10 year Kentucky Bourbon for dessert.
Sorry Covid-19 .... you didn't get to ruin this special moment in time for my family!