Last year at this time it was 81 degrees. Today, it was this:
I prefer 2012.
Even with a winter storm warning in effect, I felt obligated to fire up the grill. I had a rack of ribs in the fridge which I refused to freeze. Fortunately, BBQ takes precedence over inclement weather.
Ribs are always a special treat, which is why the weather wasn't a concern. Ribs are also incredibly versatile, as they can be a platform for almost any flavor. A rack of ribs with no clear plan isn't a problem. Earlier this week it was herb encrusted on the rotisserie, today it was simple rub with BBQ sauce.
Wood chunks or chips? On the Performer, I prefer chunks. Ribs on the Weber take about 4-5 hours. Once the lid is down, I don't open it until I decide to either remove the ribs or sauce them.
When I remove the lid, the sudden flow of oxygen tends to re-ignite the chunks. When I sauce the ribs this works another layer of smoke in with the sauce. I love this. Sadly, if using chips, there usually isn't whole lot left to burn, so it's chunks for me.
The end result was sweet, succulent, and smokey.
Now I've covered the snow and the ribs. How about the cool?
Last Wednesday was off the wall crazy. I had the privilege of working with some incredibly talented professionals about a subject matter dear to my heart and stomach. I will be coy for now, but in five weeks the blanks will be filled in. As a teaser, I leave you with this: