My new bionic knee is coming along well, but I have 4 more months of PT ahead. No way I’m waiting that long to get back at this! Patience isn’t a forte of mine, but I may have bitten off a bit much today given I can’t take 2 steps without crutches. SWMBO picked up a 3 pack of BBs at Sam’s Club. With the help of my 9 year old we got them dry brining at 5pm last night and dry rubbed with MMD at 9am this morning. My wife helped situate my grills on the deck before they left for gymnastics at 10am, and I had the ribs on my 26†w/ SNS w/ water, Weber briquettes and applewood at temp by 11am. My setup was a little sloppy, but it had started to rain and I just can’t get around easily yet - especially on a wet surface! Planned on a 5 hour smoke, and stayed between 210F and 240F with it settling in at 238F nicely. I really appreciated how the SNS reduces the need to vent tweak! Just one adjustment was all I needed. At 1:30 I turned them and was blown away when they started falling apart, never had BBs do that before - these were going to be ready early. I hit them with the glaze at 3pm and took them off about a half hour later. Guests didn’t arrive til 5pm, so I held them in the oven at 170F til then. Hit them once more with the hoisin glaze and some sesame seeds. They were awesome - significant bark (family preference), and tugged clean off the bone. Had them with a salad with an Asian citrus dressing and some garlic jasmin rice. I’ll take it... and now I’ll take some pain meds too!
The hoisin glaze is based based on a Weber recipe we tweak a bit, it makes enough for 3 racks:
The hoisin glaze is based based on a Weber recipe we tweak a bit, it makes enough for 3 racks:
- 1 cup hoisin sauce
- ¼ cup honey
- ¼ cup red wine vinegar
- 2 tablespoons grated peeled, fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon toasted sesame oil
- 2 teaspoons curry powder
- 1 tablespoon sesame seeds
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