That’s an amazing smoke ring and they looked fantastic. I’m wiping up the drool as I type! 👏
My first reaction seeing this post is I just want to slap him. And that was before I read the article.
Respectfully, I hope you are wrong.
If not running was all it took not to be prosecuted then, to me, that says this is indeed a political prosecution and not about the rule of law.
Wife and I are in a hospital waiting room yesterday for her appointment. This ditz across from us has her phone on what seemed like max volume watching some garbage about drinking this magic potion and losing 19 pounds with no effort.
She’s completely oblivious to us, just keeps watching at max volume. After staring at her for about 30 seconds and getting no reaction I finally not-so-nicely ask her to either put on her headphones or turn the crap off as I don’t want to hear it. She quickly shuts off whatever it was she was watching.
Seems like so many people have sadly lost all decorum on how to behave in public. Yes, I’m old but so was she!
It’s always projection on their part. Holding people accountable for their actions is “Nazism”. 🙄
Tonight’s ribs!
Based off a Meat Church recipe with some tweaks.
Trimmed, pulled membrane and dry brined with kosher salt the day before.
Took ribs out of refrigerator about an hour before I wanted to put them on to get the rub(s) on them and get them closer to room temp.
Starting on underside of ribs, gave a light spray with duck fat as a binder. Applied a pretty good coating of Meat Church Honey Hog Hot. Let ribs sit about 20 minutes to let rub become wet looking.
Flipped ribs over, hit with duck fat spray as a binder again. Applied a very light coat of Honey Hog Hot, then came in with a heavier coat of Meat Church Texas Sugar rub. Finished the top side of the ribs with some more 16 mesh black pepper (Texas Sugar has pepper but I like pepper).
Camp Chef Woodwind Pro had been turned when rubs came out of refrigerator. Using Knotty Wood Almond pellets. Started at 250 F with smoke setting on 10.
After rub on top side of ribs looking wet (about 20 minutes again) put ribs into smoker. Added 50/50 mix of pecan and cherry wood into Woodwind Pros smoke box. Feed chucks at same ratio into smoke box for first 3 hours, check smoke box every 30 minutes of so to add wood chunks.
After 2 hours, checked tops of ribs to see if rub was set and rotated the 3 racks of ribs, swapping positions and rotating front to back. Since rub was set I started spritzing with 50/50 water/apple cider vinegar (ACV).
At 3 hour mark rubs we’re cooking faster than I wanted to hit my mark for serving, so I turned down the heat to 225F. Was getting more bone pull back than I expected for 3 hours.
At hour 4, pulled the ribs to wrap them. Turned smoker up to 275F. Wrapped each rack in 2 sheets of heavy duty aluminum foil with a light spritz of ACV and a small amount of Blues Hog Tennessee Red BBQ sauce (vinegar based sauce). Turned ribs meat side down on sauce and wrapped up. Repeated for all 3 racks. Back into the smoker, turned down smokers smoke setting since I didn’t want to add more smoke and temps are more accurate with a lower smoke setting.
Checked at about 30 minutes and temped with the Thermapen. One rack looked good, good destruction on underside bones and was temping about 207F. Other 2 racks needed more time. After about 10 minutes more, destruction looked good but they were temping a bit low at 203F. I pulled them anyway.
Took all 3 racks from foil and put back in smoker meat side up. Basted ribs with Meat Mitch Naked Whomp! Sauce I had warming up in the smoker. Normally I would add, as per Meat Church, some Rib Candy Apple Cherry Habanero sauce to BBQ sauce. As Matt Pittman says, makes to ribs look “sexy like a show cat.” However, we had a guest to day who doesn’t do hot well and I was worried the ribs alone might be too spicy for her (they weren’t) Turned smoker down to 225F and let sauce tack up on ribs for about 10 minutes.
After sauce tacked up, piled and rested 15 minutes before slicing. Picture shows 2 racks sliced, last rack was in reserve if needed (it wasn’t).
Scottie, the putter starts working this week.
Darkhorse: Harrington
Look amazing, moist, great smoke ring!
Please share prep, seasonings, cook times/temps, all the details. :)
Amazing Ribs is an excellent website. Lots of great info.
Some of my YouTube follows I’ve found helpful:
Mad Scientist BBQ Malcom Reed, HowToBBQRight Ash Kickin’ BBQ Meat Church BBQ American Smoke (he started using a Pit Boss vertical smoker like mine) Chuds BBQ Smoke Trails BBQ (he’s a bit of a character and has an unhealthy attraction to Aaron Franklin, but has some entertaining content).
They all go through prep to varying degrees. Some use pellet grills, most use stick burners, some charcoal. Jirby from Goldee’s BBQ has some stick burner fire management content on his YouTube site, as does Mad Scientist. Chums might too.
I’ve found a lot of “stuff” really isn’t needed to get started. Gloves have been very helpful (I like to use cotton gloves with disposable gloves over them), spray bottle to spritz, and a good instant read thermometer. A good sharp boning knife for trimming. A good slicing knife for cutting done ribs. A notebook to take notes of your cooks so you can track what worked and didn’t work. Maybe disposable cutting boards, nice but not needed. Sure you have a decent cutting board in the house.
Keep asking questions, it’s how we all learn. I didn’t have anyone in my life either to get me going in smoking and I’m moving along OK thanks to the community.
This talk of Mbappe to Arsenal doesn’t make sense to me.
I know he’s a “once in a generation” talent but I just don’t see how he’d fit in with what the Gunners are building. He’s the right age profile, but I don’t see him in this team.
What am I missing?
I’m similar to you, coming back after about 20 years for me.
I’ve gone out alone by myself in the past. Haven’t done it recently as, being retired, I have some playing partners I go out with a couple times per week.
IIRC, just let them know when you book tee time your skill level and your desire to play as a single. You might have to be flexible with your tee time but I think most courses will try to fit you in. If you do get paired up with better players, let them know and be willing to pick your ball up and drop by them for the next shot.
Just pay attention to your pace of play and you’ll be fine. As a single it shouldn’t be an issue but just be aware. One of the times I went out as a single I had a better player behind me out as a single as well. It was just a 9-hole course but he was catching me. I was about to let him play through when I shot a freak eagle on a par 4, got back on pace, and stayed ahead of him for the rest of the round.
In my opinion, sure.
What should be recognized is the pace of play, both for your playing partners and others behind you. Figure 4-4.5 hours for 18 holes with a foursome.
Pace of play article:
https://golf.com/instruction/pace-of-play-golf-guidelines/?amp=1
When you’re just starting out, I wouldn’t even bother keeping score. I don’t right now. We’re just not good enough for that quite yet. When you can start shooting bogie or par on some holes, then maybe start keeping score. I shot par and bogie on two par 4’s, 341 yard and 442 yard respectively, earlier this week so I’m getting there.
I’m just coming back to the game after 20+ years and wasn’t all that great back then being honest. Right now I pick my ball up all the time to keep up with my partners. Let’s face it, I’m just practicing on the course. And it is so different on the course from hitting balls on the range.
Lessons are a great idea. Start out right and don’t learn bad habits. I did the same thing.