So Friday a week ago, we were doing the unthinkable: lounging in the pool sipping margaritas. I know, I know, impossible to believe but I swear it's true
Tracy asked if I had any cooking plans for the weekend and I replied that I did not. She then requested that I smoke a rack of Dino ribs the next day. Wow, I was heartbroken....NOT!! Got the smallest rack from the last order out of the freezer to defrost. Fired up the smoker at 7:30 the next morning, seasoned up the ribs, and onto the smoker just after 8:00, all the while balancing the food prep and mandatory weekend yard work.
The ribs
Seasoned with my beef rub that I put together a few years ago
Onto the smoker running hickory
250 was my target temp. This is where it settled in so I left it alone. At one point when the outside temp went well over 100 degrees the smoker temp did go up to 251 but I'll still take that.
I'm anticipating about an 8 hour cook. This is at the 4 hour mark
6 hours
Threw together a sloppy looking pot of beans
3 ears of corn brushed with my garlic and herb infused olive oil and seasoned with salt, pepper, and garlic powder, then wrapped with foil then onto the grill
A batch of my wasabi horseradish Cole slaw
7 1/2 hours the ribs are probing tender all the way through
Super moist and tender. They sliced like butter but not FOTB.
Some theorists believe that humanity as we know it evolved by way of a man giving a rib to a woman. Don't know if the first time that event took place it included baked beans, Cole slaw, and corn on the cob, but hey....times do change
My first plate. Couldn't get the rib to cooperate and stand up but oh well...
I'll take this for a well cooked beef rib
All American backyard BBQ and it was great. Ribs were just perfect: flavor, moisture, and tenderness. Interesting that pork ribs used to be her favorite but that has changed with the advent of having these on the menu. All in all a very good meal but most importantly, a happy wife. As we all know, that equates to a happy life
These things are just so good it's impossible for us not to love them. The stash is dwindling though so it's almost time to order some more.
Thanks for dropping in and I'll see y'all soon if we live through this insane heat wave we're in the middle of. It appears that we are in for a record setting Summer. Y'all take take care and enjoy your
Sunday.
Robert
The ribs
Seasoned with my beef rub that I put together a few years ago
Onto the smoker running hickory
250 was my target temp. This is where it settled in so I left it alone. At one point when the outside temp went well over 100 degrees the smoker temp did go up to 251 but I'll still take that.
I'm anticipating about an 8 hour cook. This is at the 4 hour mark
6 hours
Threw together a sloppy looking pot of beans
3 ears of corn brushed with my garlic and herb infused olive oil and seasoned with salt, pepper, and garlic powder, then wrapped with foil then onto the grill
A batch of my wasabi horseradish Cole slaw
7 1/2 hours the ribs are probing tender all the way through
Super moist and tender. They sliced like butter but not FOTB.
Some theorists believe that humanity as we know it evolved by way of a man giving a rib to a woman. Don't know if the first time that event took place it included baked beans, Cole slaw, and corn on the cob, but hey....times do change
My first plate. Couldn't get the rib to cooperate and stand up but oh well...
I'll take this for a well cooked beef rib
All American backyard BBQ and it was great. Ribs were just perfect: flavor, moisture, and tenderness. Interesting that pork ribs used to be her favorite but that has changed with the advent of having these on the menu. All in all a very good meal but most importantly, a happy wife. As we all know, that equates to a happy life
Thanks for dropping in and I'll see y'all soon if we live through this insane heat wave we're in the middle of. It appears that we are in for a record setting Summer. Y'all take take care and enjoy your
Sunday.
Robert