Since I had President's Day off, and the weather wasn't awful (mid 20s and light snow is considered "not awful" for February in Chicago :-D) Parsley Lady suggested doing some BBQ for a change. I don't think I've cooked any BBQ since our last competition in October! So, I pulled the FEC out of the garage and tossed in some spares, a fatty and some pig candy for parsley lady. The ribs got a coating of Yard Bird and were cooked at 260 for about 4 hours before getting a glaze of sauce (I used us three different almost empty sauces from the fridge). The Fatty was a naked JD Maple and the Pig Candy was thick cut bacon with brown sugar, Yard Bird and a little cayenne.
For the pig candy, the brown sugar just didn't melt. I don't know if I used too much or what it was. I finally pulled it from the pit because the bacon was getting pretty dark. It tasted great, but doesn't look too good.
For the pig candy, the brown sugar just didn't melt. I don't know if I used too much or what it was. I finally pulled it from the pit because the bacon was getting pretty dark. It tasted great, but doesn't look too good.
