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.


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

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

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

    your friend,

  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

  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.