Adventures in Texas barbecue. Want to stop the swine flu? Barbecue a pig! And remember, lettuce or spinach can kill you.
Saturday, May 14, 2011
Rib-N part 2
Alrighty, things are moving along. I soaked some yard timber (oak and pecan) and some store bought (hickory) while things were marinating. After about a 3 hour soak in the marinade, I coated both sets of ribs with a mix of Obie-Que's Sweet Rub and Obie-Que's Sweet N' Heat. Remember, one set has soaked in marinade, the other has not. As I waited for the rub to set in, I got the coals going and then set on the smoker to get it heated up.
Once I got the rig up to temperature, I put the smaller half-racks on the lower rack and the bigger portions on the top rack. I added some of the soaked wood, closed her up, and now I just sit back and let it do its thing for the next two hours.
I love barbecue. I always wanted to spend some vacation time sampling the best BBQ joints in Texas. A few years ago, my friend Scott and I started doing just that and we've been doing it every year since. We call it the "Calories and Cholesterol Tour". Since so many people were asking me about our experiences, I started writing them up. We are not expert eaters or writers. We just do this for fun and because we LOVE Texas BBQ.
A note about our reviews. We tend to be "stealth" reviewers. We don't ask for pit tours or cooking techniques and we try to be discrete about taking photos til after we are done. We want to experience each meal as an average customer.
If you know a great Texas BBQ joint we need to try, e-mail me at donotemp AT lycos DOT com. CLICK ON THE PHOTOS FOR A LARGER VIEW
I also have a separate bass fishing blog.