Happy Mothers day to all you crazy muthas who read my posts.
A popular thing to do on Mothers Day is take Mom out for brunch or lunch after church, or for dinner in the evening. But at my house, Mrs. Dog wanted smoked ribs. So we did some serious smokin'.
Picked up 3 full racks of pork back ribs on Saturday. Then got up early this morning to mix up a batch of my original "non-Award Winning" AAuthentic Rib Rub. No I cannot give you the recipe to my rub. I still have hopes of it winning an award someday. I can tell you that the primary ingredients are brown sugar and paprika and yes, there's some cayenne pepper in there too.
First you rip the membrane off the bottom half of your ribs. Then you rub them generously with your rib rub. And let them sit. At least an hour. Mine sat absorbing all the rub flavor for about 3 hours while I did some yard work. Then I fired up the smoker and put them on the grates. Temp was about 165 when I put them on but soon reached a too hot 240. I scaled it back by controlling the intake vent and the exhaust smokestack until I could keep the temp between 200-225. After about an hour or so I started mopping them down with a rib mop using my leftover AAuthentic Rib Rub with a generous dose of apple juice added for moisture. At first I mopped them every half hour. Then after a few hours, every 20 minutes. Mopping keeps the meat tender and moist even when it has been exposed to heat above 200 degrees for more than four hours.
In the meantime I brought a Sonos zone out onto the patio and jammed out to some serious blues (you got to have blues when you BBQ) and some Troegs Beer-Sunshine Pils and Hopback Ale. I was joined by my faithful companion, Mattie-dog, and we smoked our Mothers Day away.
Hope everybody else had a nice relaxing day like us. But I'm pretty sure none of you ate as well!
7 comments:
Dog, you rock!
I didn't eat as well but I didn't have to cook which is all I cared about.
We had New York Strips marinated in olive oil, soy sauce and McCormicks Montreal Steak Seasoning.
And they were free steaks. I won them on a tip board at the Legion.
Until I read this, I was happy with the bacon Paul made me for breakfast! The ribs sound awfully tasty.
Yinz (While, Patty, Still A Dad) are welcome any time. Fan could come too since he hasn't been to my house since the time we cooked bacon and eggs and pancakes on the grill and drank champagne for breakfast!
Next week (probably Tuesday night) we're having a seafood extravaganza on the patio. It's shaping up like grilled scallops, grilled shrimp, and steamed mussels all at the same time. Stay tuned, I'm sure there will be a Slanted post about it. And RSVP if you're coming so I know how much to buy!
i grilled a pork loin over cowboy charcoal (our HD is carrying this year) on saturday for 10 people. it was perfect. almost as good as the dessert my friend brought from a city bakery - pound cake strawberry shortcake covered in whipped cream icing. it was double decker and the middle was actually icing instead of whipped cream. it was SO good. I also just remembered to give Mrs Fan one of her gifts tonight. I bought it a month before Mother's day after she enjoyed reading Jerome Bettis' autobiography. I got her Dana Torres' and put it in my closet. Her other gift was such a clandestine operation that I forgot about this one. Still A Stroke helped me pick out a Coach bag for Mrs. Fan and we couldn't have it delivered to the house as the direct website had better shipping than department stores but the box would be covered with their name. Had it delivered across the street but then Mrs. Fan didn't go to the gym after it was delivered as she was preparing for a house of 10 on Saturday. We had to run an operation where it was dropped in a garbage can, wheeled behind the house and then fetched later that night. Holy Jesus. I received my SI today in the mail and started reading it and in the beginning is a current picture of a woman who is diving who won at the Olympics in the 60's. While she isn't a hottie, it reminded me of Dana Torres and I was like "SNAP!" and ran to get the book. Actually I got such good reviews on the bag I should have kept the book for the next occassion!!!!!
oh, I used the same dry rub Dog left here the last time...then did the last 10 minutes or so with Hickory BBQ sauce. MmmmmmmmmmM.
Was it that Grecian Garlic? Man, that stuff is terrific on pork loin.
I presume you got the cut of meat from Illgs?
Did you cut the slivers of fresh garlic and insert them into the pork like I taught you?
Home Depot and Lowes are both carrying Cowboy charcoal this year. I also use some stuff called "Wicked Good" charcoal for long cooking times like ribs. It's made out of Brazilian hardwood (yeah the rainforest) and is very dense, hard to light, but burns hot a long time. Figured if they're going to destroy the rainforest I might as well make some use out of it.
I think I might have served the BBQ sauce on the side for those who wanted it. I've tasted some mighty fine sauces but none that could improve the taste of a pork loin done with a garlic rub.
I'm sure it was great no matter what. Any corngasms or is it still too early for those?
Post a Comment