Pork spareribs(6 racks or two cryo packs) from Costco
Dry rub recipe from Steven Raichlen
Wood Chips from Jack Daniels soaked. I normally use apple-wood chips.
Kingsford Competition Briquets
The ribs stayed in the smoker for almost three hours. At that time I ran out of charcoal and the ribs were not done so I loaded them into the oven, covered with foil and baked them at 250 degrees for another couple of hours until they were done. I removed the foil and kicked the temperature up to 450 for about thirty minutes to finish. The result was freaking great! We all ate our fill and the kids got some ribs to go. Happy Birthday!
Pork Ribs with macaroni and cheese.
6 comments:
Oh, man, that looks good! I haven't tried ribs, since they take so long to cook, but I am tempted by these, for sure!
Zoomie- Thanks! I wanted to convey that there is a bunch of work involved over a long time. I would say the results are worth it. My knees and back might disagree ;)
Unbelievably gorgeous.
We have a Brinkmann smoker too, R2D2, and smoking ribs is a many-beer process. Yet we've always been starving once they finished cooking.
I would like to point out that your son asked for pork ribs. That means that he has enjoyed them in the past. Bravo. There are so many ways to create good food. There is not a right or wrong way, it is what you enjoy. Happy Birthday!
cookiecrumb- Hush...it is R2D2 in witness protection! I have been eyeballing taller smokers so I don't have to bend and squat so much. Avril tells me if I did more sun salutations I would be more flexible. ;)
Chilebrown- Yes he did. I used to smoke em more often but got lazy with my propane grill. His fiance does not eat pork so I also made tri-tip too. There really is a huge difference on live fire.Thanks for your encouragement.
Post a Comment