Easy like a Sunday morning

Wife's birthday was yesterday but we all had a weekend shift. But now it's rib time. She requested only ribs, since I had brisket and pulled pork.

Salt-less version of the Killer Hog rub since I already dry brined them (and that icky 8% solution).



On at 250F over a ménage a trois of oak, hickory, and cherry.


It's Go time. Already attracting flies.

Frustrating day. Wife didn't tell me she invited people over for a bday lunch. When I was wrapping the ribs, she asked when will those be done. Done? When they are done! I was 3 hours in and started at 8am. Had I known guests were coming i would have started well before sunrise.

I had to crank the heat up to 300 F during the wrap stage and only got 45 minutes in before people came through the door. Wife entertained the guests while I unfoiled the ribs and threw them back on the fire. These ribs are a product of a 4.5 hour cook.

3 hour mark, pre foil


45 minutes wrapped, 45 minutes unwrapped


Meat did not pull from the bone. Tasty though.