One of the disadvantages of working from home is that you never really seem to be able to get away from your job. On the other hand, one of the major advantages is that BBQ can be performed during the week without being constrained to just grilling (or worse yet, resorting to FauxQue in a crockpot). You can also avoid that horrible thing known as Meatless Monday, which seems to me to be a way to make what is generally a bad day even worse.
Today was my first day back at work following a week and a half of much-needed time off for the holidays. It was also Auntie’s last night for this visit, and required one last BBQ before she left. Now those of you that have been following along for awhile know that in the early days of this blog I used to record weather data each time I posted about a cook. I stopped doing this after several months and realizing that no one seemed to care, and it made for some pretty boring reading. Now I only mention the weather when it is somewhat challenging and don’t provide all the stats.
The only reason I mention it today is that we got about .75″ of rain, enough to cause me to put up the canopy. Notice the raindrops on the picture…
If I had just been grilling on Bubba Ho-Keg I wouldn’t have bothered, but since dinner was cooked on the WSM it seemed like a good idea at the time. Dinner was country style pork ribs (which actually aren’t ribs, but a shoulder cut) rubbed in some basic rib rub, smoked for about 3 hours at 225°F, and then brushed with a pineapple-hoisin-teriyaki-wine sauce that was something I whipped up based on a suggestion from Auntie. The ribs were then cooked for about another 15 minutes, turned, re-basted, and left for another 15 minutes before removing.
If you look closely, you can see some smoker style beans sitting on the lower grate catching all the drippings from the ribs. Without a doubt, this is one of the main secrets to cooking extraordinary beans every time out.
The final result was outstanding. I will have to recreate the sauce in the future and actually measure the ingredients; it was definitely a keeper. And I have to point out that barbecuing definitely improves Mondays. Now, back to work…
{ 4 comments… read them below or add one }
Good looking grub, I would like the recipe for the sauce. I hope it happens before the post telling us why you bought Bubba-ho-keg.
Ouch… I guess I deserved that. Here’s some approximate measurements:
1/2 cup crushed pineapple (in juice)
1/8 cup Yoshida’s Gourmet sauce
1/8 cup Hoisin sauce
2 tbs. brown sugar
1/8 cup white wine
Combine ingredients and bring to boil using medium to high heat. Reduce to simmer for 5 minutes. Using immersion blender, mix thoroughly to further break up pineapple.
Now I don’t know how exact those measurements are, so you might want to be careful and taste it to add and/or subtract to get the taste you are looking for. Like I said, I need to do it again and pay more attention to the proportions…
Those ribs look nice! Just saucy enough. I’m sure the aunt loved the send off.
She must have; she smuggled two of the leftover ribs through security. Apparently no pork-sniffing dogs were there at the time…