It's all about low and slow... I use a double-barrel smoker (2, 55 gal. drums) and Mesquite wood. The sauce is top secret. Got it from my father-in-law, a Texas rancher who has been bar-b-quing for over 70 years.
quote:Originally posted by Hungry5:
It's all about low and slow... I use a double-barrel smoker (2, 55 gal. drums) and Mesquite wood. The sauce is top secret. Got it from my father-in-law, a Texas rancher who has been bar-b-quing for over 70 years.
Now that's what I call slow!
Yeah, geez. When do we eat? And what do we do with the bodies of those who didn't make it?
quote:Originally posted by lovepack:
Yeah, geez. When do we eat? And what do we do with the bodies of those who didn't make it?
To quote Denis Leary, "Throw 'em on the fire! More meat for the meat eaters!"
quote:Originally posted by packno1:
Make sure you wear your bullet proof vest in that neighborhood though...
yeah, i guess i should've emphasized the DRIVE THRU part of my "recipe".
Rare please. Since the meat is so close to the spine. Heat and acid are not needed. Besides, it dosesn't kill prions.
I don't know how to prepare Ribs. But I do want everyone to know that the backwards spelling of Rib is Bir. Sometimes pronounced BEER. 
quote:1 car add gas
gently insert key & twist
apply gas pedal to drive thru until at speed queen
forget the ribs & order for the brisket or outside shoulder
return home & enjoy
seriously, dry rub & fridge them overnite. keep the temp down. "stack" the ribs on top of each other & rotate them over the fire, so they get smoked but keep the moisture trapped & don't get dried out. you should soak the wood chips overnight in water, then put them in an alum foil tray on top of the coals off in the corner.
and i can't believe i have to say this, but the sauce goes on once they're off the fire.
Ahhh the Speed Queen...............mmmmmmmmmmmmmmmmmmmmmmmmmmmmm
Don't forget the Wonder Bread!
And YES the sauce goes on off the fire unless of course you like the taste of burnt sugar.