re: Riboff Submission Thread - CLOSED for submissions, smack talk welcomed

Early Early Morning....

Hickory, Mesquite and a little Cherry for the smoke...


2 hours into the stall at 160 - roughly 4 hours in...



First Spritz with Apple Cider Vinegar - roughly 6 hours in....



Broke the stall and ready to wrap with 2 hours to go...

But first....My Grandma's homemade Mac N Cheese!!!



Was goooooood....

Sound track- Crank This Up. Doobie Brothers (song isn't over when you think it is)


It all starts with a trip to the fireworks store to remind us what this is all about.

Examine this receipt closely.

After our nation fought for independence from England over a tax on tea, that same nation has the gall to charge its people an excise tax on our principal instruments that celebrate that independence.




As I explained elsewhere, I woke up very ill and wasn't sure I'd be able to do much besides lay in bed or be in the bathroom all day. After much medication and hydration, I finally got in gear around 11am. Nothing was prepped. Guests were en route. Culdesac block party starting to set up. I checked the GSB and everybody is mad. So I started to feel the pressure. I couldn't go out like this. So I just put my head down and started trimming two baby backs and a St. Louis cut.

On the Weber, pure clean propane with none of that dirty charcoal smoke from the burning embers of some creosote New Jersey demolitioned crack house. The only source of smoke is overnight-soaked hickory chunks balanced on a sideways flavorizer* bar. A fine trickle of smoke for hours. 275 maintained constantly.














And while we wait, appetizers:








The ribs got mopped hourly. This mop is from Peg Leg BBQ in Knoxville TN. It's apple cider vinegar, apple juice, and water, in equal parts. The owner also said "a little vegetable oil" but because I now know better, I used a little avocado oil. I did this specifically for K9, Whiznot, and Jefferson. I hope I can get a point or two for that. Also a sprinkle of Rendevous.









The crowds began to assemble.










After about 2.5 hours, the baby back came off and got wrapped. Our guests like them "overdone" in the oven and lets be honest, they aren't bad like that. The St Louis cut stays on the smoker.

Here's our flavor profile for the day-

Ribs three ways.

Sweet Baby Rays
Carolina Gold
Rendevous Dry Rub









Wife's potato salad from scratch. Red potatoes, green onions. When she was mixing it she said "I think I put in too much Dukes" and I slapped her in front of my young son to teach him a lesson.



Corn grilled in foil with butter.





Final products-










Cut and all mixed up for a variety pack:












And while you finish out the sound track, read this:

Edit- too many characters to post. Error.
Link for reading. https://www.archives.gov/founding-docs/declaration-transcript




Aftermath of the fireworks.



A good samaritan cleaned it all up for us early this morning.




















PS- the celiac brought a fruit salad.

Time to get to work

11AM

Breaking in this bad boy



Preparing the cooker



Minion Method for a 5 hr cook. Pro tip: you get dirty smoke if you’re a rookie and don’t use good blue label charcoal or let the cooker burn off moisture before you apply meat. Takes about an hour.

Used a combo of cherry and apple for this smoke.



Meat ready...pro tip...salt the meat the night before but don't apply rub (minus salt) until go time



Almost there



And for one of the sides...fresh sweet corn from the local stand, grilled with apple smoke





Next...dinner is served...

Nice work SquatchDawg.
Interesting on the Corn.
I like to shuck, then wrap like a big joint in Tin Foil.
Inside the foil I put butter and rosemary. Family loves it.
May try your way.

Nice looking ribs.

That’s the way I usually do it too to lock the steam in but wanted to see if buttered corn would take smoke. It did a little bit but wrapping seems more consistent.

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Rig sick again? Or waiting for prime time?

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I posted my submission above. And I mentioned you specifically in my submission, a "shout out" as the kids say.

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Store bought corn or from a garden?

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What garden in Georgia has ripe corn in June or early July?

Don't let Squatch fool you. That corn from the "local stand" is from the same place my corn from Publix is from.

My dad just gave out like 400 ears last week.

Though he is in south Georgia. Also using roundup ready corn like Bill Gates wants smh

Squatch can you elaborate on your theory as to why the smoke ring wasn't as prevalent?