[bluesman]

Great lookin' ribs deepsouth!

I smoked a couple racks of babybacks on the WSM today.

I used Dizzy Dust and brown sugar with a mop sauce during the smoke.





They are probably the best I've done to date.

[deepsouth]

beautiful racks there!!

[Pawtucket Patriot]

Those are some of the best baby backs I've ever seen, Ron!  Nice job!

How much brown sugar do you add to the Dizzy Dust?  And how does a mop sauce differ from a traditional wash?

[euge]

Nice bark. I'm getting hungry...

[phillamb168]

Re tomahawk, that's a name I learned from Ditka's steakhouse in Chicago; Paulina Meat Market coined it, I think:

I had a tomahawk at a local steakhouse a couple of years ago - awesome!

Wife just gave me the good news, Tomahawks are ready to be purchased. Two  of 'em, 2.3 inches thick each. I may be homebrewing with another homebrewer for the VERY FIRST TIME Saturday, which is why I'm sorta celebrating. We got them from this butcher: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Barone+Gilles,+6+Rue+March%C3%A9+St+Honor%C3%A9,+75001+Paris,+France&aq=0&sll=37.0625,-95.677068&sspn=51.576045,135.263672&ie=UTF8&hq=Barone+Gilles,+6+Rue+March%C3%A9+St+Honor%C3%A9,&hnear=75001+Paris,+%C3%8Ele-de-France,+France&z=16

He's two blocks from the Louvre, and is supposedly the best butcher in Paris. We'll see how the steaks turn out and yes of course I'm gonna post pics :-)

BEHOLD THE MEAT



Nice bit of CharCrust hickory on there. After T-Rexing (675 deg F for 90 sec per side, reduce temp to 400 f after a 20 min rest, cook 5.5 min per side):



We had friends over (unfortunately they gave up alcohol for lent, so I had to have a beer all by my lonesome), these things were GONE in about 20 minutes. That was some good meat right there.

*update* my server is down at the moment. Meat will return shortly.

[phillamb168]

For scale, that's the ceramic top to a large BGE, ~10" diameter.

[bluesman]

Those are some of the best baby backs I've ever seen, Ron!  Nice job!

How much brown sugar do you add to the Dizzy Dust?  And how does a mop sauce differ from a traditional wash?

I add about 1/8" layer over the dizzy dust and it melts into the meat after about 20 min.

For the mop sauce:

1 cup Apple Cider vinegar
1 cup beer
1/4 cup soy sauce
salt
fresh ground black pepper

I mop it on the ribs every 30 min or thereabouts to help keep the meat from drying out. The brown sugar helps the meat create a really nice bark.

[bluesman]

BEHOLD THE MEAT


We had friends over (unfortunately they gave up alcohol for lent, so I had to have a beer all by my lonesome), these things were GONE in about 20 minutes. That was some good meat right there.

Hear...hear...behold the meat! 

[tschmidlin]

BEHOLD THE MEAT

[euge]

Nice bit of CharCrust hickory on there. After T-Rexing (675 deg F for 90 sec per side, reduce temp to 400 f after a 20 min rest, cook 5.5 min per side):

I've used this method. Works really well with a good thick steak. I can smell those tomahawks all the way over here...

[redbeerman]

Very nice gents!  Makes me hungry just lookin' at 'em.

[deepsouth]

i cooked a couple pork butts on the big green egg overnight.  massaged the butts a few hours before i cooked them with yellow mustard and the following...  simply marvelous season all, simply marvelous sweet and spicy, dizzy pig red eye express, burnt fingers rub, sea salt and sugar in the raw.  cooked them about 16 hours and then wrapped them in foil and into a cooler they went, covered with a beach towel, for about two and a half hours.

threw some red beans and rice together at the same time (on the stove)....  onions, salt pork, a ham hock, cubed ham & conecuh smoked sausage.....

[bluesman]

Now that I just slobbered all over my keyboard,    I can tell you... that is some fabulous looking Q!

Well done as usual...Love the Boston Butt. 

[euge]

That looks like some might fine eatin. And me not having had dinner yet. Such cruelty.

[deepsouth]

tonight's tri-tip