Posted: 7/4/2010 6:52:49 AM EDT
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I hope everybody has a day filled with lots of joy. Be safe as you're celebrating our independence. I just threw 6 racks of baby back ribs dusted with Rendevous dry rub onto the smoker. I'll snap a pic and post it later to make you bastards hungry and jealous.
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I hope everyone has a safe and fun 4th of July.
Please remember to thank each horsefly that you see, for without the efforts of their forefather's on that hot and muggy day, we never would have gotten the whole thing rolling. As for me, for part of the festivities, I like to take a few moments to reread those great words from that fantastic document, written so long ago but ever so prevalent in our lives today. I will even take a few of them along with me on my travels today for all to see: 
Take Care, C |
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So here's my progress: After 1 hour of hickory smoke + 3 hours of apple wood smoke @ ~ 190 degrees. I placed an apple juice bath into the pit to keep the air moist and basted them with the smoke infused apple juice every hour.  Now you could eat them just like this. They're already tender enough, but there's room for improvement: A fist full of brown sugar rubbed onto each rack:  A slathering of KC Masterpiece BBQ sauce:  And I added about 1/2 cup of the smoke infused apple juice to the bottom of the foil, double wrapped them, put them back on and turned the heat up to high for 1 hour. After an hour I'm going to pull them off and put them in an ice chest for an hour to rest. :drool: eta: sorry about including my toes in the pic. :D |
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Quoted:
So here's my progress: After 1 hour of hickory smoke + 3 hours of apple wood smoke @ ~ 190 degrees. I placed an apple juice bath into the pit to keep the air moist and basted them with the smoke infused apple juice every hour. Now you could eat them just like this. They're already tender enough, but there's room for improvement: A fist full of brown sugar rubbed onto each rack: A slathering of KC Masterpiece BBQ sauce: And I added about 1/2 cup of the smoke infused apple juice to the bottom of the foil, double wrapped them, put them back on and turned the heat up to high for 1 hour. After an hour I'm going to pull them off and put them in an ice chest for an hour to rest. :drool: eta: sorry about including my toes in the pic. :D when is dinner? looks good. |
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Quoted:
I hope everybody has a day filled with lots of joy. Be safe as you're celebrating our independence. I just threw 6 racks of baby back ribs dusted with Rendevous dry rub onto the smoker. I'll snap a pic and post it later to make you bastards hungry and jealous. Happy Independence Day to everyone. If all goes well, I may be smoking some ribs and/or chicken tomorrow. Yours look great!! |
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Quoted: Quoted: So here's my progress: After 1 hour of hickory smoke + 3 hours of apple wood smoke @ ~ 190 degrees. I placed an apple juice bath into the pit to keep the air moist and basted them with the smoke infused apple juice every hour. Now you could eat them just like this. They're already tender enough, but there's room for improvement: A fist full of brown sugar rubbed onto each rack: A slathering of KC Masterpiece BBQ sauce: And I added about 1/2 cup of the smoke infused apple juice to the bottom of the foil, double wrapped them, put them back on and turned the heat up to high for 1 hour. After an hour I'm going to pull them off and put them in an ice chest for an hour to rest. :drool: eta: sorry about including my toes in the pic. :D when is dinner? looks good. I'm grilling burgers and dogs too, red skin tater salad, corn on the cob, and a BIG ass tub of baked beans topped with maple flavored bacon and brown sugar just went into the oven a half hour ago.  |