Sean H
TVWBB Pro
Wow, it feels like forever since I last posted something to the Photo Gallery. Only now do I realize how much I missed it.
Since the Gators were playing at 3:30, and it's still $!@% HOT in the Swamp, I opted to stay home and watch the game from the comfort of my living room. And what good is doing that if I'm not going to cook up a bunch of food. On the menu was: grilled wings, baby back ribs, cornbread, baked beans, mac n cheese, top shelf margs, and plenty of cold ones. The works. Full spread, really.
So, before Corso put on the elephant head, I fired up the cooker (special thanks to Daniel, I believe, who turned me onto the Ikea mini-chimney):
Put my drip pan in place:
Ribs after an hour. They were rubbed up with Penzey's Barbecue of the Americas rub while the cooker was heating up:
Since I was cooking the ribs pretty low, and even though they were baby backs, this was going to take awhile. So time to cook up a wing appetizer:
At about halftime, the ribs were ready. So I brushed them with some Rufus Teague Touch of Heat mixed with honey, and let the glaze set. After that, I pulled the ribs from the smoker, and let 'em rest:
Here's a platter full of ribs:
And here's my first helping:
These were pretty delicious. The ribs were perfectly tender, but not yet fall-off-the-bone. It was the first time I had done baby backs, as I usually prefer spares. Buuuut, they were on sale this week, so I thought I'd try something different. I think I'll still go with spare ribs, but it's nice to mix it up now and then. The only downer for the day (besides Florida letting BOWLING GREEN keep it close) was the beans. Tasted great, but they needed to be cooked awhile longer. If that's all I have to complain about, then I can call it a great day.
Since the Gators were playing at 3:30, and it's still $!@% HOT in the Swamp, I opted to stay home and watch the game from the comfort of my living room. And what good is doing that if I'm not going to cook up a bunch of food. On the menu was: grilled wings, baby back ribs, cornbread, baked beans, mac n cheese, top shelf margs, and plenty of cold ones. The works. Full spread, really.
So, before Corso put on the elephant head, I fired up the cooker (special thanks to Daniel, I believe, who turned me onto the Ikea mini-chimney):
Put my drip pan in place:
Ribs after an hour. They were rubbed up with Penzey's Barbecue of the Americas rub while the cooker was heating up:
Since I was cooking the ribs pretty low, and even though they were baby backs, this was going to take awhile. So time to cook up a wing appetizer:
At about halftime, the ribs were ready. So I brushed them with some Rufus Teague Touch of Heat mixed with honey, and let the glaze set. After that, I pulled the ribs from the smoker, and let 'em rest:
Here's a platter full of ribs:
And here's my first helping:
These were pretty delicious. The ribs were perfectly tender, but not yet fall-off-the-bone. It was the first time I had done baby backs, as I usually prefer spares. Buuuut, they were on sale this week, so I thought I'd try something different. I think I'll still go with spare ribs, but it's nice to mix it up now and then. The only downer for the day (besides Florida letting BOWLING GREEN keep it close) was the beans. Tasted great, but they needed to be cooked awhile longer. If that's all I have to complain about, then I can call it a great day.
