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 3
Oohh, now for the good part. After 2 hours of smoking it was finally time to take the lid off the smoker. Here's the top rack (marinated).
Here's the bottom rack.
Yes they do look yummy! The next step is the tendering process. Marinated ribs (top rack) on the left, plain (lower rack) on the right.
Each half slab was put in its own wrapping of heavy foil and liberally sprinkled with Obie-Cue rubs again. Then a secret liquid was added, NOT apple juice! Then everything was wrapped up tight and into the oven for another two hours at 250.
Yes, I did have to sneak a couple of bites and they were delicious, if a bit chewy. Now the hard part, waiting for that ticking clock to tick by for another two hours! I am starting to get hungry!!
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 gmail DOT com. CLICK ON THE PHOTOS FOR A LARGER VIEW! I also have a separate bass fishing blog.