Today's Nonsense - Spare Ribs, or Don't You Go to Work?!?

[SVTNate]

3:50 PM. Orange County, California. Time for another cook! I couldn't be bothered to go to work today, so my "hot and fast" plan has evolved into a longer cook for these ribs.

This morning I prepped the rack, cut it in half, rubbed, foiled, and tossed it in the fridge.

The rubs -

Which is which? I already lost track, who cares anyway. They're both delicious. My best friend and I are going to destroy these later tonight.

As I mentioned, I couldn't be bothered with going to work today, so I decided to do what will basically be 3-2-1 ribs. Let's open up the Rec Tec app on my phone, and....

Almost ready!

What's the timeline for this cook? Well, I wrote it out for y'all... just kidding, I wrote it out for me! You'll see why in a minute.

Rib candy. It's a real thing.

How does one cook outdoors without cigars and alcohol? I'll never know.

It's early, God help me. I wrote out my timeline because I might, you know, forget, as the night goes on.

To be continued....

 

[SVTNate]

Spritz! rub is tacked up, let's get some apple cider vinegar on these ribs.

 

[Happy Hapgood]

I do a 2-2-.5 now that I know the running temps of my rig. Just make sure they past the bend test. Would also ask why you cut them in half?

 

[SVTNate]

It was a tactical decision. One, I wanted to try both rubs. Two, my dang fridge is full.

 

[ronbrad62]

The follies just continue out west, don't they? That's how you follow up a great chicken cook.

 

[SVTNate]

30 minutes to foil! Time for a Holy Lance while I peruse the forum.

 

[SVTNate]

Brown sugar, baby!

Let's get those ribs wrapped.

 

[SVTNate]

Let's pour something special.

Basted with Rib Candy, another 15 minutes and we're done!

Finished product... Wow. They have to rest, I can't wait!!!!!

 

[ssv3]

Breaking open that bottle with some half spares? I'd like to see what you open up with great wagyu cut.:-D

 

[SVTNate]

Breaking open that bottle with some half spares? I'd like to see what you open up with great wagyu cut.:-D

I did POUNDS of wagyu a few weeks back before I joined this forum.

Wagyu ribeye and Picanha

Life is too short my friend! My lady is vegan-ish (I know, I know) and I texted her a pic of the ribs. I have another rack for Saturday.

She said "I might have to eat these heavy meats"

Yes, baby girl, yes. You might.

Macallan 18 will be on deck

 

[SVTNate]

Let's go eat some ribs, friends. I'll get a pic or two.

I have a tradition in my house. We eat off the cutting board on the kitchen island, AND....

The Sonos system only plays Frank Sinatra when BBQ is being served. Weird, right?

I need another glass of this incredible bourbon.

 

[ssv3]

I'll take your word for it champ. :thumb:

I did POUNDS of wagyu a few weeks back before I joined this forum.

Wagyu ribeye and Picanha

Life is too short my friend! My lady is vegan-ish (I know, I know) and I texted her a pic of the ribs. I have another rack for Saturday.

She said "I might have to eat these heavy meats"

Yes, baby girl, yes. You might.

Macallan 18 will be on deck

 

[SVTNate]

 

[SVTNate]

I'll take your word for it champ. :thumb:

La Carniceria in Bellflower, go check it out! Great prices and great meats.

Their dry chorizo is also excellent.

They are opening a location in OC soon and I'm excited! Bellflower is a bit of a hike for me.

 

[ssv3]

La Carniceria in Bellflower, go check it out! Great prices and great meats.

Their dry chorizo is also excellent.

They are opening a location in OC soon and I'm excited! Bellflower is a bit of a hike for me.

I've been to Bellflower but I prefer their South Gate location closer to work. Agree on the chorizo.

 

[Titch]

Way better than work