Monday, January 23, 2012

How to take a ribbing

That is, this kind of ribbing:


These were forever yummeh.  This is one of the rack or ribs off of a smaller boar that I got a little while back.  I've been waiting for the right time to put this on the smoker.  This weekend was perfect.  We were home all day Sunday, so I thawed out one side of ribs and put a dry rub on it.  I used a commercial seasoning mix since I didn't want to make up a homemade batch and it turned out pretty darn spectacular.  I put it on oak wood smoke for 4 1/2 hours.  Pork perfection.


5 comments:

  1. Um... do you deliver??? :-) Looks GOOD!

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  2. And no call... Sheesh. I have driven further for BBQ.

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  3. i would gladly walk all the way to your place to get some of that! oh 45er...man do you know how to cook!

    your friend,
    kymber

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  4. oh yea! Those ribs looked mighty tasty. Ribs are probably the one thing we haven't tried smoking yet. Thanks to you, they will be the only thing I can think about now ;) YUM

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  5. NFO - I wish everyone lived closer and I didn't have to.

    That Guy - I know, I totally forgot. Here's a deal, you come down and we shoot a bunch of them and have a big rib smoke-out.

    Kymber - One day I'd love to cook for you and Jambaloney. Even when we go to Canada you're way on the other side :(

    LB - really? If you haven't tried smoking ribs I'd recommend starting with pork. The fat content makes them a lot more forgiving.

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