Adventures in Texas barbecue. Want to stop the swine flu? Barbecue a pig! And remember, lettuce or spinach can kill you.
Wednesday, July 15, 2015
Backyard ribs part 2
We did the second rack a tad different. First I had to cut the end off because it was too long for our little bullet smoker. I used the same rub and my Mrs ran the smoker for 3 hours. She kept the smoke pouring out for the whole duration. Then we wrapped in foil and finished the last hour in the oven at 250 degrees. Tenderness and moisture were spot on but the smoke flavor was still minimal. That didn't prevent us from eating them up.
We're going to try her secret chicken technique on our next batch of ribs and see if that improves the smoke flavor.
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.