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1 down, 1 to go!

Tonight was the first night of a two night pork cook. Today was 3 racks of baby back, each a bit different. All 3 where from Dr BBQ's book slow fire. Did Memphis wet, Memphis dry and super sweet. Also experimented with an "onion blossom", cross cut yellow onion, evoo and bbq rub. Dinner was enjoyed by my kids and Bro-In law. Tonight was the warm up. Tomorrow I tackle 21 lbs of pork shoulder. Made an injection tonight. Plan to inject and rub tomorrow am, and get that cook running Thur late afternoon for Fri lunch at swmbo's last day of school staff lunch. Tomorrow will be the largest volume I have cooked. Think I have a solid plan, will post part 2 tomorrow!

Comments

  • bud812bud812 Posts: 1,465
    Nothin like rib juice on your face & hair.  Looks good & good luck.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

  • Your daughter looks very happy knawing on that rib!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,910
    Good luck! Looking forward to seeing the results. The ribs look very tasty.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • FoghornFoghorn Posts: 2,739
    Phase 1 looks like a complete success.  Hopefully Phase 2 will go as well.  Good luck and keep us posted.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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