Adventures in Texas barbecue. Want to stop the swine flu? Barbecue a pig! And remember, lettuce or spinach can kill you.
Thursday, July 9, 2015
Backyard rib time part 1
The Mrs spotted some bargain spare ribs on sale so she grabbed a couple of racks for our little bullet smoker. After trimming and removing the membrane, I coated both sides with a little soy sauce and some North Main BBQ All N One seasoning. The ribs spent 2 hours on our little smoker, then I wrapped them in foil and they spent another 2 hours in the oven at 275 degrees. They came out very moist and falling off the bone but no smoke flavor that I could discern. Dang it. We still managed to eat 'em up. We will try again with the second rack this weekend and my wife is going to do her smoke tricks on 'em.
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.