Papa Q
Knows what a fatty is.
It was absolutely beautiful in central North Carolina on Saturday. Saw my wood pile and smelled smoke. So got out the Weber OTG 22.5 and set in up to smoke some country style ribs. Fixed up a rub with paprika, brown sugar, sea salt, black pepper, cayenne, garlic powder, coriander, and chili powder. Used Royal Oak and chunks of apple and smoked them at around 250 for four hours. Halfway through I put on a little more wood and flipped them and at the end I made a sauce with brown sugar. AC vinegar, ketchup, chili powder, and grade a amber maple syrup. By the time I cleaned up and went in to eat, wife and granddaughters had nearly wiped them out. But then that's why I do this.
