There is great BBQ in Middle Tennessee if you know where to look to and avoid going to “BBQ joints” that are part of a shopping cluster. But it is expensive and if you are a bit late, you are SOL and can’t get any.
I ran my new smoker today and damn it! It was great to be back.
And the first batch of ribs came out good!
I had to adapt to smoke in colder weather. Ribs actually cook faster down in Miami since you are between 85 to 90 in heavy humidity. We had a great day in the mid 60s, but that meant extra time in the smoker, a bit over five hours.
I have six more racks to do tomorrow for all the family. And I am going to be prick that takes ribs to work just to see the faces of envy at the break room during lunch break.
PS: Dear Johnson and Johnson Procter and Gamble, stop making Fabreeze in idiotic smells like Summer Breeze in the Nigerian Alps or Peaches from a Pomerania Meadow. We want aromas like Hickory Smoked Ribs or Mesquite Brisket in Butcher Paper. You will sell a shitload, trust me.
Pedant: P&G makes Febreze.
Fixed, thanks!
A year or so ago, I needed to lose about forty pounds to be at my best at 200 lbs. When you posted that you lost an enormous amount of weight, I was inspired to get it done, and did so. But right now, you’re just not helping me maintain that weight, posting such ‘food porn’. Forget the fellow workers at lunch, I’m sitting here right now imagining the culinary ambience and delectable taste and yes, I’m jealous.
Pork meat is VERY lean and it gets leaner smoking since the fat is rendered and sent away.
Don’t us a lot of BBQ sauce (barely a hit) and avoid the traditional sides. It ain’t the ribs but the potato salad and the coleslaw and cornbread that will make us balloon
And what are ribs without potato salad and cornbread? Might as well eat something else, like brisket. 😉
The missus made cornbread and biscuits from scratch.
[burp]
Sorry
Damm you Miguel, now I need a smoker!