ShadowDriver
somebody shut me the fark up.
Happy Monday, folks!
Mother Nature's been drinking again, and it went from a high of 86F on Sunday to a high of 58F today.
Had a hankering for some more traditional barbecue, so I convinced the Boss to grab a rack of baby backs for tonight's dinner.
Hit 'em with a base layer of Naturiffic Q-Salt, then applied Good Chit and Uncle Yammy's Memphis Style Rub I picked up during a Trade Round in the last 18 months (on geographically opposed sides of the rack).
Into the 22.5 Kettle with lump and hickory for an easier small cook:
Also, thanks to Stingerhook, I gave the rack a nice glaze of 4-Rivers Smokehouse Barbecue Sauce.
I've got the bottle of 4-Rivers HOT standing by on the side.
"Doctored" Baked Beans and salad in the works.
More to follow here shortly.
Mother Nature's been drinking again, and it went from a high of 86F on Sunday to a high of 58F today.
Had a hankering for some more traditional barbecue, so I convinced the Boss to grab a rack of baby backs for tonight's dinner.
Hit 'em with a base layer of Naturiffic Q-Salt, then applied Good Chit and Uncle Yammy's Memphis Style Rub I picked up during a Trade Round in the last 18 months (on geographically opposed sides of the rack).
Into the 22.5 Kettle with lump and hickory for an easier small cook:
Also, thanks to Stingerhook, I gave the rack a nice glaze of 4-Rivers Smokehouse Barbecue Sauce.
I've got the bottle of 4-Rivers HOT standing by on the side.
"Doctored" Baked Beans and salad in the works.
More to follow here shortly.
