Hello Friends!
I grew up in Missouri. For decades, I longed to make pork ribs like my hillbilly Grampa used to when I was a boy. He used wild hickory, harvested from the woods next to the cabin.
I live in Wisconsin now. After two decades of marriage, the gas grill that my wife's brothers gave us as a wedding gift finally gave out. I bought a Weber kettle.
And so, several years after the internet was invented, I thought to do a search for "smoked ribs." I found Amazingribs.com, and learned about the two-zone set-up and indirect cooking.
That was about 5 years ago. I have introduced southern Wisconsin to the art of slow-smoked barbecue. Pork spareribs and shoulders are my favorite. I prepare Meathead's Last Meal Ribs (with chunks of hickory wood), and tell everyone that this is "Ozark-style barbecue." I have a couple of young hipster friends who copy my techniques (i.e., read amazingribs.com) and are smoking themselves into pork-heaven.
Two weeks ago, I made two amazing purchases: A Pit Barrel Cooker and Meathead's new book.
The PBC is an awesome toy! I made chicken for the first time. (I never liked chicken much, and have always been intimidated to try it.) I split the chicken per PBC's video and used Meathead's Simon & Garfunkel rub and dry brine... simplest BBQ prep ever. It was as juicy as the best grocery-store rotisserie, with crispy herbal skin. I've repeated this a few times already, easy and reliable! Chicken will be a new staple for our family.
Spareribs in the PBC are easy too. I maded Jamaican Jerk Ribs according to this video recipe:
Then I had some young friends over to declare that the ribs were delicious.
Meathead's book comes with a complimentary membership to this forum. Pretty soon, the whole world will know the password, but I suppose that M'Head figured that out already.
I waste most of my time on the internet with friends tobacco pipe-smoking board. If you don't have enough smoke in your life, check us out.
I am looking forward to meeting the active poster boys here.
And special thanks to Dr. Blonder -- I was a research chemist for 20+ years. My greatest admiration and thanks for a physicist who has taught himself food chemistry and who devotes much of his free time to the culinary science of meat and outdoor cooking. You have taught me to re-think a lot of kitchen techniques.
Peace to you all, and happy cooking!
Del
I grew up in Missouri. For decades, I longed to make pork ribs like my hillbilly Grampa used to when I was a boy. He used wild hickory, harvested from the woods next to the cabin.
I live in Wisconsin now. After two decades of marriage, the gas grill that my wife's brothers gave us as a wedding gift finally gave out. I bought a Weber kettle.
And so, several years after the internet was invented, I thought to do a search for "smoked ribs." I found Amazingribs.com, and learned about the two-zone set-up and indirect cooking.
That was about 5 years ago. I have introduced southern Wisconsin to the art of slow-smoked barbecue. Pork spareribs and shoulders are my favorite. I prepare Meathead's Last Meal Ribs (with chunks of hickory wood), and tell everyone that this is "Ozark-style barbecue." I have a couple of young hipster friends who copy my techniques (i.e., read amazingribs.com) and are smoking themselves into pork-heaven.
Two weeks ago, I made two amazing purchases: A Pit Barrel Cooker and Meathead's new book.
The PBC is an awesome toy! I made chicken for the first time. (I never liked chicken much, and have always been intimidated to try it.) I split the chicken per PBC's video and used Meathead's Simon & Garfunkel rub and dry brine... simplest BBQ prep ever. It was as juicy as the best grocery-store rotisserie, with crispy herbal skin. I've repeated this a few times already, easy and reliable! Chicken will be a new staple for our family.
Spareribs in the PBC are easy too. I maded Jamaican Jerk Ribs according to this video recipe:
Then I had some young friends over to declare that the ribs were delicious.
Meathead's book comes with a complimentary membership to this forum. Pretty soon, the whole world will know the password, but I suppose that M'Head figured that out already.
I waste most of my time on the internet with friends tobacco pipe-smoking board. If you don't have enough smoke in your life, check us out.
I am looking forward to meeting the active poster boys here.
And special thanks to Dr. Blonder -- I was a research chemist for 20+ years. My greatest admiration and thanks for a physicist who has taught himself food chemistry and who devotes much of his free time to the culinary science of meat and outdoor cooking. You have taught me to re-think a lot of kitchen techniques.
Peace to you all, and happy cooking!
Del
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