According to Weather Underground, it's supposed to be a beautiful weekend here in the Yadkin Valley with daytime highs in the mid-70's. Rain in the forecast later in the day on Sunday shouldn't spoil my plans.
We've got a couple coming over Sunday afternoon to help us chill and sip some wine on the deck so I thought I would make some pork spare riblets for snacking on. Here's my plan and, as always, I'm open to on-the-fly suggestions and enlightenment from fellow pit masters.
I plan on cooking the ribs today (Saturday) just for scheduling purposes to allow plenty of time to make adjustments if any are necessary. Then I'll just reheat them tomorrow, using my SV.
1. Dry brine for about 6 hours. (Begin around 5:30 am)
2. Make up some MMD and rub on them. Or, I could use the Meat Church Honey Hog for some sweetness. Or, cut the rack in half and do some of both.
3. Fire up the SNS kettle, lighting one corner and filling the remainder of the insert with unlit charcoal, and use a few chunks of hickory wood for the smoke.
4. Dial in the temperature to around 225 - 250 F using the vents and water reservoir.
5. Cook/smoke the ribs low and slow until pulling away from the bone but still with a steak-like texture.
6. Spritz with apple juice periodically.
7. Cut the rack into individual ribs then slather on some Kinder's sauce.
8. Open the SNS vents up to give them a good indirect blast of heat to caramelize the sauce.
9. Take ribs off to let them cool a bit then vac seal them.
11. About an hour before show time on Sunday, drop them in the SV at about 140 F to reheat.
11. Serve, drink wine and soak up some beautiful weather on the deck.
By definition, a plan is something that provides a broad outline of the steps taken to achieve a particular goal. I can be as flexible as anyone so please feel free to share any significant changes that you think would make this a better cook.
We've got a couple coming over Sunday afternoon to help us chill and sip some wine on the deck so I thought I would make some pork spare riblets for snacking on. Here's my plan and, as always, I'm open to on-the-fly suggestions and enlightenment from fellow pit masters.
I plan on cooking the ribs today (Saturday) just for scheduling purposes to allow plenty of time to make adjustments if any are necessary. Then I'll just reheat them tomorrow, using my SV.
1. Dry brine for about 6 hours. (Begin around 5:30 am)
2. Make up some MMD and rub on them. Or, I could use the Meat Church Honey Hog for some sweetness. Or, cut the rack in half and do some of both.
3. Fire up the SNS kettle, lighting one corner and filling the remainder of the insert with unlit charcoal, and use a few chunks of hickory wood for the smoke.
4. Dial in the temperature to around 225 - 250 F using the vents and water reservoir.
5. Cook/smoke the ribs low and slow until pulling away from the bone but still with a steak-like texture.
6. Spritz with apple juice periodically.
7. Cut the rack into individual ribs then slather on some Kinder's sauce.
8. Open the SNS vents up to give them a good indirect blast of heat to caramelize the sauce.
9. Take ribs off to let them cool a bit then vac seal them.
11. About an hour before show time on Sunday, drop them in the SV at about 140 F to reheat.
11. Serve, drink wine and soak up some beautiful weather on the deck.
By definition, a plan is something that provides a broad outline of the steps taken to achieve a particular goal. I can be as flexible as anyone so please feel free to share any significant changes that you think would make this a better cook.
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