Monday, November 19, 2012

More meat mania

We continue to work our way thru the Low and Slow book - we're now at Lesson 4 out of 5.  And I have to say that not only have we passed all the quizzes, we've aced the lessons.  But each chapter has a long list of exercises left up to the student - things we will go back and investigate once we have made it thru all five lessons.  There is a lot of culinary exploration in those exercises!


Lesson 4 is Spare Ribs - more difficult than Baby Back Ribs because the meat is tougher and must therefore be cooked longer.  Here you see three gigantic racks of ribs just as they were when I put them in the smoker.  Each has been rinsed with vinegar, slathered with yellow mustard, and heavily annointed with a special rub (the mustard serves mostly as glue to keep the rub in place).  I purposely left the red Solo cup (yes, adult beverage from my kegerator) in the picture to give some scale.  Those are huge slabs of meat.




And here are those same slabs of meat after spending five hours in the smoker.  Oh. My. Gosh.  Are they delicious!  I couldn't take the same picture of them, on the grill in the smoker, because it was dark by the time they were done.

I'll point out that, tho we tried mightily, Jane and I were only able to polish off one half of one of the racks.  Our freezer is is getting full of smoked meat. 

What a terrible problem...

Update:
We're having everybody and their dogs up to the cabin for Thanksgiving, so we will be doing smoked ribs for the Friday dinner (no, I don't trust myself to do a turkey... yet.)



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2 comments:

middlebaysailing said...

That looks really good, Bob. Wow. . .

Robert Salnick said...

Ever been to one of those roadside smokers in the South? Yeah, that good.

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