Unemployment Ribs

by zydecopaws on July 20, 2011

Part of the fun of being gainfully unemployed is having more time to do things like cooking ribs on a weekday instead of having to wait until the weekend. All of you that spent your day in meetings can proceed to be jealous.

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Not only that, I’m free to experiment since my dinner guests tonight were Pigdog and another buddy that both appreciate my culinary efforts, especially when they involve pork of some sort. This batch was treated to a St. Louis trim, then rubbed with a light amount of my homemade rub mix and finished off with some generic “barbecue spice mix” (mainly because I was too lazy to make up a new batch of rub), then put on the WSM along with all the trimmings. The WSM was set for 225°F and the ribs left to cook for about 2.5 hours until they looked something like this.

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At this point the fun began. The ribs were removed from the grill, smeared with honey and some generic SBR BBQ sauce, then wrapped in foil and put back on the grill for another 1.5 hours. At that point, they were taken out of the foil, spread out on the grill, and brushed lightly with some Big Butz No Butz sauce. To give you an idea of how much was cooked, the picture above was the three St. Louis cut slabs, while the one below is all the trimmings (which I have special plans for, but can’t speak about now).

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The ribs spent about another hour on the grill, and then were joined on the dinner plate by some fresh homemade potato salad, green salad, and some more of those leftover beans. To be safe, we left the doors and windows open after dinner…

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Although I haven’t been a big fan of using the “Texas Crutch” (foil) in the past, I may have to rethink that based on how these ribs turned out. The appearance wasn’t competition quality, but the texture and taste were. In spite of using the No Butz sauce, the ribs weren’t too spicy given how much I backed off on the rib rub.

I’m sure they weren’t too spicy as there is still milk left in my refrigerator…

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