It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page
for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day
is National Bacon Day
and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
Kamado Joe Charcoal & St. Louis style ribs
I have been using Wicked Good charcoal over the last few years, so last nights cook was first time using Kamado Joe. Seems like a very nice charcoal with a nice range of lump sizes within one bag. Here is a shot of two LARGE chunks that I threw on top.
My cook was spare ribs (st louis style) with chunks of hickory and chunks of cherry. I have always done baby back, so I was excited when I found the "pre-cut" St. Louis Style Ribs on sale at Whole Foods yesterday. I used mustard as binder, than tried two different dry rubs. First rack was blend (dizzy dust paired with a local spice shop bbq rub called "smoke, spice & everything nice" ) and the the second rack was Oakridge Competition Rub. I cooked them both the same method going something close to 3-1-1 all at 250F indirect. In other words, 3 hours of smoke on vertical V-Rack, 1 hour in foil with liquid (apple juice/tiger sauce/melted margarine), and 1 hour sitting flat on grate (as seen in picture). I applied Blues Hog sauce on the ribs during the last 30 minutes or so. This was the first time for me using Blues Hog sauce as well, and it really put a beautiful glaze with a nice sweet/zing taste. I can see why the pros use it so often. Paired this with some vinegar based slaw, and every bite of our meal was AMAZING, and here are some more pics.