First barbecue of 2014 ~

Okay, the first honest-to-goodness barbecue of the year
is happening today. We have two racks of baby backs and
some country-style ribs with a Florida twist. Ribs were
lightly brushed with yellow mustard, then dusted with a
standard barbecue rub that I found rolling around in the
back of the cupboard. Then they were thrown into the
offset smoker over hickory smoke at a lower temperature
(220 to 230) for a couple of hours to soak in the sweet
smoky goodness. A water pan was used to control the
temperature and to let the smoke penetrate into the pork
better.Meanwhile, some bratwursts and a Spam blossom were
thrown down for lunch. Now, as the water pan has just
about evaporated down, I've just now bumped the heat up
closer to 250 to 260, and am spritzing with a mop
consisting of a little soy sauce, a little Meyer's dark
rum and some Squirt. No foil. They should be close to
done in a couple of hours; just before they come off the
heat, I'll glaze with a wonderful combination of yellow
mustard, brown sugar and pineapple juice (equal amounts).
Tried and true ~ can't be beat!

Wife got called to work that weekend - not looking good We
finally have dependable transport, but only one :( We were
planning on getting to GF this weekend, but sick wife and
kids put the stop to that, too.

D4570 said something about doing some shooting of dawgs
that weekend in Big Sandy; since it is closer, i might be
able to make it to that, if things go well.

Here is a little bit of eye candy from the smoke described above:

On the grates, shortly before they were done:





Looking pretty good, I'd say!





Nice smoke penetration, what I like to call "bacon on a sick...."



What'cha say?