Delayed Smoke Day Gratification



TVWBB 1-Star Olympian
A busy weekend had me putting off my smoke day festivities until today. Put on two racks of ribs. One was simply rubbed with some "Dizzy Dust". The other was done Asian style - I made a rub of salt, pepper, garlic powder, ground ginger, cardamom, Chinese five spice, and some chili flakes. Both went on the top rack of the WSM. I went with an empty, foiled water pan and kept temps between 275 and 300. Less than three hours later, the Asian rack was ready for some sauce. I made a glaze of honey, low sodium soy sauce, hoisin, rice vinegar, fish sauce, ketchup, five spice, and sesame oil.

Here they are. Asian style on the right has just been glazed.


Plated up with an asian noodle salad:


The other rack stayed on for about another 30 minutes and was glazed twice during that time with some No. 5.

I hope everyone had a great smoke day.

Please don't forget those who have served this weekend - especially those who paid the ultimate price.