Sunday, June 19, 2011

Weekend Cook: Pork Ribs

Smoked Pork Ribs
 A slow day on the farm was the perfect opportunity to let a St. Louis rack smoke away on the Traeger pig.  I've really got to get to replacing the gasket on the Big Green Egg!

I used a packet of the rub below, which came with the replacement gasket I ordered.   Just before the ribs were done, I painted them with Folk Foods BBQ sauce.

One hour on the smoke setting, 2 more at 225 - which was a bit high, I think - the dome was reading 300f, which was too hot.
Pork Ribs
The resulting combination tasted cheesy, which was odd, and I inhaled a bit of habanero which upped the enjoyment factor - seriously, I liked the spiciness.  But it hurt just a little.