Saturday became "Rib Day" at the Wade house today. The smell of cherry wood smoke was rising through the early morning air in Vestavia Forest. I had applied my dry rub to the ribs and had them on the grill cooking them indirect starting at 8 AM with an expected 12 noon lunch.
I suspect I might have been the only fool - I meant BBQ enthusiast - out this morning with the temperature in the 40's putting ribs on but it warmed up quickly. Since I was smoking the ribs on my Weber grill I had to use rib racks to fit the slabs on the grill.
I originally purchased Spare Ribs and cut the brisket bone(rib tip) off which turned these into St. Louis ribs.
The meat on the left side of the grill is the brisket bone meat. These are great cut up and put into pork and beans or just served cut into pieces for appetizers.
I am gearing up for Thanksgiving now and will be smoking brined turkeys Thursday, so more to come soon.
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