Baby Backs

What is Christmas without some good BBQ?  A few years back we started out with an all out meat fest on Boxing Day, more or less cleaning all the meat out of the house, cooking low and slow, and had family and friends over to celebrate the season.  While we haven’t hosted the Boxing Day bash in a while, we still enjoy BBQ over the holidays.

This year it was pork back ribs with BBQ baked beans, corn bread, sausages and coleslaw.  OK – I cheated on the coleslaw this time – we bought some Moishes cole slaw which, by the way, is an excellent side to any BBQ as well as grilled steak.

The weather wasn’t cooperative – the two things that work against my smoker are wind and rain.  With the forecast calling for 25-30mm of rain with winds 50km/h gusting to 80km/h, cooking would be a challenge.  Luckily, the wind stayed toi the south, so with the house as a shield, the smoker temperature stayed consistent.

The ribs were smoked at 230 to 250 degrees using Maple Leaf all natural briquettes and Folly Mountain Hardwood cherry wood for smoke.  They were rubbed with paprika, chipotle, salt, pepper and garlic and finished with some homemade tomato based BBQ sauce.  The BBQ beans were done in the slow cooker as I didn’t want to take the chance with the wind and rain.

Overall, the cook was a success.  The ribs were tender (except for a couple of dry end pieces) and the beans were delicious.  Hopefully in the near future I will come up with a better solution to protect the smoker during foul weather cooks.

Ribs ready to be rubbed

Ribs ready to be rubbed

Rubbed and ready to go!

Rubbed and ready to go!

Getting the charcoal ready

Getting the charcoal ready

Ribs taking a glaze

Ribs taking a glaze

Glazed, meaty goodness!

Glazed, meaty goodness!

Sliced and ready to go

Sliced and ready to go (Excuse the poor photo color)

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