Smokin' Racks

Aug 16, 2009 16:18

There is something about rubbing spices on a rack of ribs and smoking them for half a day that is really fulfilling to me. Those of you who have not yet had the pleasure of barbecuing might think of this as laziness. I disagree. The waiting time helps build up anticipation as well as conversation and that is the magic of it.

The 5-6 hour wait is meditative. Calming. Most of the time I cook, I am rush, rush, rushing all over. Not so, with a proper smoker. All the prep is at the beginning. However, I will note that ribs require a certain dexterity that I lack. Trimming off the membrane on a rack of ribs is, simply, a big pain in the ass. It's the kind of thing you have to do many times with a good sharp knife before declaring yourself any sort of expert.

My inspiration for these smoked ribs occurred last Wednesday when I bought two (not that hot) hot sauces.



Crackerhouse is a Florida-based company. As a local, I was drawn to it. It uses Datil peppers, which are also grown in Florida.

This second sauce (Jason's Mom's Sauce) is absolutely delicious. It combines the best of sweet and hot. I really enjoy it on tacos and endorse it heartily. Just be sure not to steal my bottle.

smoking, bbq, ribs, knife

Previous post Next post
Up