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April 5, 2006
First ribs of the BBQ season
(TPCs Smoked Spare Ribs, photo by Mary)
... But certainly not the last. These were rubbed with Survival Spice™, indirectly smoked with pecan wood for 4 hours, then finished over a charcoal fire. Although I'll occasionally do an indirect-only smoke for 7 or 8 hours, I like how a medium direct fire crisps up the meat, and the higher temperature completes the last step towards 'falling of the bone' goodness.
What's your favorite way of cooking ribs? Or eating them, for that matter!
Posted by The Pragmatic Chef at April 5, 2006 7:17 AM
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Pork
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Recipes/Techniques
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Survival Spice™