Phase I: Baby Backs. (And don’t forget the giveaway!)
15 racks. Dear lord.
How the hell are we going to do this? I’m glad I’m not the grill master.
I have no idea what went into this, but it smelled really fricking good.
Massage that meat.
No, YOU guide ME.
This is just ONE of the trays.
On to the smoker they go, three stacks of five in Brian’s patented stacking-and-rotate technique.
Puff puff puff.
And a scant six hours later, they were done! Falling off the bone, baby.
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.
Thursday Night Smackdown 
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!
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.
Ooooh, I can’t wait! P minus 24 hrs, 32 minutes. P = Pork.