Once again, the smoker (and the operator of the smoker) churned out some top notch BBQ! They were spicy*, moist, and the meat fell from the bone. They were delicious!
Here's how the cook went:
1. Rubbed and ready to go
2. Lookin' good on the WSM
3. Ready to come off (after 4-5 hours of low & slow cookin')!
4. Brushed with a BBQ sauce/honey mixture, and ready to serve!
5. Mmmmm!
Today, I'm going to try a ham on the ole' cooker.
* - For possibly the first time EVER, someone thought a food item was spicy, while I shrugged my shoulders and said 'it's not that bad'. The rub for these ribs has cayenne and chili powder, which gives them an amazing flavor. Mrs. Bibguy thought they were TOO spicy (but still managed to enjoy them), while I enjoyed every last bite. I KNEW THIS DAY WOULD COME! I'd like to thank all the people that helped me get to this day.
1 comments:
Let me know next time you're going to try BRITU. I have some other pepper to sub in for cayenne, some chipotle and maybe some ancho. They are both milder but deliver a boost of flavor beyond generic store-bought chili powder.
On Iowa
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