Smoke-a-Thon IV: Ribs

28may10-11.1

Phase I: Baby Backs. (And don’t forget the giveaway!)

28may10-1

15 racks. Dear lord.

ribs, nude

How the hell are we going to do this? I’m glad I’m not the grill master.

wib wub

I have no idea what went into this, but it smelled really fricking good.

patdown, 1

Massage that meat.

patdown, 2

No, YOU guide ME.

patdown, 3

This is just ONE of the trays.

smoker 1

On to the smoker they go, three stacks of five in Brian’s patented stacking-and-rotate technique.

puff

Puff puff puff.

cooked

And a scant six hours later, they were done! Falling off the bone, baby.

sauced

Then it was time for the saucing. Hoisin, ginger, rice wine vinegar, garlic, chile sauce.

And now 14 racks – 15 minus a test rack (score!) – are sauced, wrapped up and awaiting their moment in the limelight.

Tomorrow: butts.

This barbeque: off the damn hook.

3 thoughts on “Smoke-a-Thon IV: Ribs

  1. Hey, it may not be Memphis barbecue, but those look damn good. On my grill this weekend — burgers tonight, pernil tomorrow, country style ribs Monday. Let there be ‘cue!

  2. I’m ashamed to say that two summers ago I found field mice nesting in my grill, and since it had become a wildlife sanctuary it has been deemed a federally protected area… I have no grill.

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