MikeB
05-19-2013, 8:28pm
It's been a few years, but WTH,
So, let's get started:
Today's meat of choice (for the second time in a 3 thread series), is BabyBacks.
Just me and Marianne today, and I set the table;
http://i43.photobucket.com/albums/e363/Touringmike/100_3542_zps1381b8a3.jpg
Prep time was about 10 minutes. Cut 1 rack in half, hand rubbed garlic power, salt, pepper, and smoked Paprika, 2 hours before grilling, at room temp.
Next, fire up the grill, indirect smoke with hickory for 1.5 hours.
Ribs are wrapped in foil during the smoking process, to keep them moist.
Next operation, set up a pot of Spanish rice to go in the grill for 45 minutes (Zataran's today, mix in a 14 oz can of chopped tomatoes, same as Rice-a-Roni, good stuff).
Rice is on, time to partake in a little libation; red for me, Reisling for Frau;
http://i43.photobucket.com/albums/e363/Touringmike/100_3543_zps00cc08e6.jpg
Thank you Aldi's, this is good stuff for $4.99. :seasix:
15 minutes later, ribs are out of the foil, and getting the Sweet Baby Ray's bath;
http://i43.photobucket.com/albums/e363/Touringmike/100_3544_zps342ea438.jpg
30 minutes later, let's eat.
Kentucky mustard (Famous Dave's) dipping sauce on the side, and some color offset with the corn (some people believe you need a well rounded, minimum 3 course meal, sheeez - hey, they use grapes to make wine, right?);
http://i43.photobucket.com/albums/e363/Touringmike/100_3546_zps6f38f70b.jpg
It was good.
First smokinng session this year.
Beautiful day, a loving wife, who could ask for more.
Oh, and bonus; LEFT-OVERS!!!!!!!
http://i43.photobucket.com/albums/e363/Touringmike/100_3547_zps8ace5acd.jpg
So, let's get started:
Today's meat of choice (for the second time in a 3 thread series), is BabyBacks.
Just me and Marianne today, and I set the table;
http://i43.photobucket.com/albums/e363/Touringmike/100_3542_zps1381b8a3.jpg
Prep time was about 10 minutes. Cut 1 rack in half, hand rubbed garlic power, salt, pepper, and smoked Paprika, 2 hours before grilling, at room temp.
Next, fire up the grill, indirect smoke with hickory for 1.5 hours.
Ribs are wrapped in foil during the smoking process, to keep them moist.
Next operation, set up a pot of Spanish rice to go in the grill for 45 minutes (Zataran's today, mix in a 14 oz can of chopped tomatoes, same as Rice-a-Roni, good stuff).
Rice is on, time to partake in a little libation; red for me, Reisling for Frau;
http://i43.photobucket.com/albums/e363/Touringmike/100_3543_zps00cc08e6.jpg
Thank you Aldi's, this is good stuff for $4.99. :seasix:
15 minutes later, ribs are out of the foil, and getting the Sweet Baby Ray's bath;
http://i43.photobucket.com/albums/e363/Touringmike/100_3544_zps342ea438.jpg
30 minutes later, let's eat.
Kentucky mustard (Famous Dave's) dipping sauce on the side, and some color offset with the corn (some people believe you need a well rounded, minimum 3 course meal, sheeez - hey, they use grapes to make wine, right?);
http://i43.photobucket.com/albums/e363/Touringmike/100_3546_zps6f38f70b.jpg
It was good.
First smokinng session this year.
Beautiful day, a loving wife, who could ask for more.
Oh, and bonus; LEFT-OVERS!!!!!!!
http://i43.photobucket.com/albums/e363/Touringmike/100_3547_zps8ace5acd.jpg