Thanks a lot, guys! All I wanted when I started here was a little advice to help me not ruin so many ribs. But nooooo... you had to teach me how to make the best. Now I get stuck smoking 5 racks for my law school society picnic. Not huge, but expected about 30 adults, plus kids. Couldn't just leave it at ribs, though. Not when I could add 5 fatties, and two pork roasts, and 20 ATB's. Would have done chicken wings, but I just didn't have the room.
Naturally, your stinkin' 3-2-1 method produced the best danged ribs I think I've ever tasted. Of course, they cut nice and clean, meat good and tender. Now everyone thinks I'm the pro... inviting themselves over, insisting I do their next picnic.
Your different rub concoctions only added to my misery. I've started experimenting with my own, and wouldn't ya know... it was only awesome. I had girlie folks complaining that it's just a little spicy, but then they wouldn't stop eating the danged meat.
Fortunately, I had a little problem with the 2 pork roasts. They spiked really fast, forcing me once again to rely on the knowledge I gained on SMF to save them from becoming gummy pigs..
Those peppers... OUCH! It took them three days to mellow down to an edible level. Hehehehehe.
Anyway, thanks guys, for consuming my every waking moment. If I'm not salivating over the memory of a smoke gone by, I'm dreaming about my next one coming. Not to mention, I now have more friends than I ever really cared to have.
Now with the weekend upon me, folks think they can just stop by and get fed. I guess I'm gonna have to start that darned smoker up again. (Sorry, babe, it's just something I've gotta do!)
Naturally, your stinkin' 3-2-1 method produced the best danged ribs I think I've ever tasted. Of course, they cut nice and clean, meat good and tender. Now everyone thinks I'm the pro... inviting themselves over, insisting I do their next picnic.
Your different rub concoctions only added to my misery. I've started experimenting with my own, and wouldn't ya know... it was only awesome. I had girlie folks complaining that it's just a little spicy, but then they wouldn't stop eating the danged meat.
Fortunately, I had a little problem with the 2 pork roasts. They spiked really fast, forcing me once again to rely on the knowledge I gained on SMF to save them from becoming gummy pigs..
Those peppers... OUCH! It took them three days to mellow down to an edible level. Hehehehehe.
Anyway, thanks guys, for consuming my every waking moment. If I'm not salivating over the memory of a smoke gone by, I'm dreaming about my next one coming. Not to mention, I now have more friends than I ever really cared to have.
Now with the weekend upon me, folks think they can just stop by and get fed. I guess I'm gonna have to start that darned smoker up again. (Sorry, babe, it's just something I've gotta do!)
