Purim Is Better BBQ

After last year's snow challenged my BBQ efforts, I made sure that I stayed home to devote my time and efforts to make sure my BBQ shaloch manos would go off without a hitch. Thankfully the weather participated and made Wednesday a great day for BBQ. The holiday continued with Thursday where I made food for my Purim Seuda that carried enough leftovers for Shabbos because who doesn't love leftover BBQ

Special Shaloch Manos for RL-44

#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.