The standard Last Meal Ribs. Just the 4 of us. those little bits on top are the flap I trimmed from the bottom side of the ribs. While my rub and sauce are variations on a theme, I do use the "blowtorch" or maybe the searzall when I only hae a few to do--- to caramelize the sauce.
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
Did a pork shoulder the other day. Started the cooker before sunrise, finished after sunset. A great way to start the day, indeed. Those look terrific. Looking forward to seeing the results.
Got a nice Prime chuckie rolling on the kettle. Got it on a bit later than I wanted, but it's all good. I'll throw some Hatch chili sausages on in a bit also.
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