I have the extreme privilege of being the General Manager of the Weekend Warriors, a proud member of the Nova Scotia Fantasy Hockey League (NSFHL). The “faux pro” league is run by Commissioner “cousin Mike” and is complete with draft night, newsletter updates, Ladies Auxiliary bake sale and a season ending AGM, complete with drinks, merriment and potluck super. Our contribution to the potluck – pork back ribs.

For the ribs, we prepped two racks of vacuum packed back ribs from Superstore, membrane removed, trimmed of excess fat, and rubbed with our BBQ rub. Since it was such a beautiful day, I decided on using the WSM to smoke the ribs low and slow. Once on the smoker, the ribs were treated to a liberal coating of brown sugar, which not only compliments the spicy rub but also helps with the nice outer bark.

For the charcoal, Nature’s Own lump did the trick, with a couple of chunks of apple wood for smoke.  After a few hours, we started spritzing the ribs every 20-30 minutes with a 50 -50 mix of pineapple juice and apple cider vinegar.  Somewhere around the 4.5 hour mark, it was time for sauce to allow it enough time to set up.  We used our homemade oatmeal stout BBQ sauce, which we love for all forms of pork.  After the glaze was set, the ribs were taken off the WSM, packed in a cooler and transported to the NSFHL headquarters in Cole Harbour. Unfortunately, there are no pictures of the finished ribs, but they were enjoyed!

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Jockey Box – Complete

After a couple of weeks sitting on the shelf, I finally got the push I needed to finish off the plumbing on the jockey box and give it a bit of a test run.

The cold plate I have is a seven pass plate. I opted for a single pass per tap to try and keep the serving pressure down so that kegs wouldn’t be overcarbonated. I had some flare nuts in my goodie box so I used those for the connections to the cold plate. Two feet of beer line between the pass through shanks and the cold plate and two more feet of beer line between the cold plate and the taps completed the internal plumbing. I used four foot lines to connect the kegs to the jockey box. That should be long enough to keep the kegs out of the way.

With everything in place, I tested the system with Star San, pushed with compressed air at 30 PSI. As it turns out, my older chrome plated faucet wouldn’t seal properly to the shank, even with a new gasket, so I ended up installing a Perlick 525SS in its place.

Time for the final test – time to pour some beer. With two bags of ice around and over the cold plate, and CO2 regulator set at 12 PSI, the beer poured wonderfully. The pint glass was full within 10 to 12 seconds with no excess foaming, bringing a room temperature keg (66 Fahrenheit) down to a respectable 38 degrees Fahrenheit.

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