Sunday, June 15, 2014

#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.





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