Finally fired up the smoke box, and we had a great crowd of people to enjoy with us. I started beef ribs, baby-back ribs and pork spare ribs at about 10:30am. Before laying on the racks, I smothered in my own Memphis style dry rub, with extra of the spicy stuff. Finally, after hours of mesquite wood chip smoking, the tasty treats were served at about 5:30pm (7 hrs at about 175 degrees). Lip smacking good.Sunday, September 14, 2008
The smoker is christened!
Finally fired up the smoke box, and we had a great crowd of people to enjoy with us. I started beef ribs, baby-back ribs and pork spare ribs at about 10:30am. Before laying on the racks, I smothered in my own Memphis style dry rub, with extra of the spicy stuff. Finally, after hours of mesquite wood chip smoking, the tasty treats were served at about 5:30pm (7 hrs at about 175 degrees). Lip smacking good.
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2 comments:
dry rubs are for suckas...gotta have them wet.
now that you have a smoker, are we going to see a james v. palame rib comp? i would definitely fly into town for that.
A smoke off is definitely in order. And I'd be prepared to take him down anytime, dry rub and all. I just need to work on my homemade sauces.
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