#EverythingIsBetterSmoked

Change needs to come from evolution, not revolution. And the evolution of my BBQ Backyard has progressed to majority of these cooks to be smoked. This weekend I saw beef ribs on sale and thought these would be awesome for this weekend's BBQ.

When Sunday came around I decided to first salt the ribs and then do my rub with the addition of some brown sugar to help with the bark development.

For the smoke I decided to use a combination of pecan and cherry woods which added great flavor and complexity to the final product taste.

After 3.5 hours a good bark began to develop and you can see that the meat is starting to seperate from the bone.

At this point I double wrapped the ribs in heavy duty aluminum foil and gave them a light brush of BBQ sauce and put them back on the smoker for another 2 hours.

At the same time I started the chimney from the Weber One Touch Gold for the rest of the BBQ

After 6 hours the ribs were finished and you can see an amazing smoke ring.

Sunday BBQFest

If you did not BBQ this past weekend, then we need to have a serious talk about missed oppurtunities.

This Sunday saw amazing weather in NY, which I took full advantage of. At the same time I had an alterior motive, I wanted to refine my smoked beef ribs recipe that I have been working on.

After cleaning off some of the thicker fat, I added a couple of tablespoons of brown sugar to my standard rub

While the rub did its magic on the ribs, I did some more rub on some chicken and fired up some charcoal in the chimney

Once ready, I poured the charcoal onto some unlit charcoal and waited for the smoker to come to temperature I added some hickory chunks and then placed the chicken and ribs on the top rack.

After 3.5 hours the chicken was done and the meat started to pull from the bone

The ribs were then double wrapped in heavy duty aluminum foil and I started another chimney for the Weber One Touch

After another 3 hours for a total of 6.5 hours the ribs were ready