Saiko
is One Chatty Farker
I've tried Harry Soo's Slap Yo Daddy rib recipe a couple of times with St. Louis spares, but thought I would tweak it a bit and use it for babybacks today. My post on the St. Louis rib attempt can be found here: http://www.bbq-brethren.com/forum/showthread.php?t=93374
Since BBs cook a little quicker than spares, I decided on the 1-1-Till Done method (1 hour on smoke, 1 hour in foil, then back on smoke till done). I probably ended up with more of a 1.5-1-1 time frame at 275 degrees.
Harry Soo's Slap Yo Daddy rub recipe is 1/2 cup kosher salt, 1/4 cup each of white sugar, brown sugar, paprika and chili powder. 2 TBSP each of cumin, granulated garlic and black pepper, 1 tsp of cayenne.
Per Harry's recipe, I applied one layer of rub, then let sit about an hour in the fridge to draw out some moisture, as seen in this pic. I then applied another layer of rub before putting on the smoker.
WSM fuel is RO lump, with 5 chunks of cherry and apple.
My fuel is The Dogfather Imperial Stout. Good stuff!
Locked and loaded. Temps were a little low to start, so went about 90 minutes before foiling. Had to do some emergency surgery to get everything to fit.
I don't use brown sugar as noted in Harry's recipe, I find just honey and apple juice is plenty sweet enough. Drizzed each slab with honey, added 1/4 cup apple juice and foiled for an hour.
After the foil, they spent about another hour on smoke and they were pretty much done. Sauced and let them sit on the racks for about 15 minutes before serving. Sauce was Blues Hog regular cut with my Carolina vinegar sauce.
Served up with broccoli cheese and rice casserole.
Final verdict: These came out very good! Wifey thought they were the best in a while. Still a little partial to St. Louis spares but these came out so good I'll probably mix it up more.
And now for bonus shots! April means two things in my yard, Azaleas and Goldfinches. Azaleas first:
Goldfinches:
Final bonus shot. My Crimson Queen Japanese Maple, otherwise known as "Cousin It". The leaves will turn green once the George summer heat starts baking them, but for now they are quite happy.
That's all!
Since BBs cook a little quicker than spares, I decided on the 1-1-Till Done method (1 hour on smoke, 1 hour in foil, then back on smoke till done). I probably ended up with more of a 1.5-1-1 time frame at 275 degrees.
Harry Soo's Slap Yo Daddy rub recipe is 1/2 cup kosher salt, 1/4 cup each of white sugar, brown sugar, paprika and chili powder. 2 TBSP each of cumin, granulated garlic and black pepper, 1 tsp of cayenne.
Per Harry's recipe, I applied one layer of rub, then let sit about an hour in the fridge to draw out some moisture, as seen in this pic. I then applied another layer of rub before putting on the smoker.
WSM fuel is RO lump, with 5 chunks of cherry and apple.
My fuel is The Dogfather Imperial Stout. Good stuff!
Locked and loaded. Temps were a little low to start, so went about 90 minutes before foiling. Had to do some emergency surgery to get everything to fit.
I don't use brown sugar as noted in Harry's recipe, I find just honey and apple juice is plenty sweet enough. Drizzed each slab with honey, added 1/4 cup apple juice and foiled for an hour.
After the foil, they spent about another hour on smoke and they were pretty much done. Sauced and let them sit on the racks for about 15 minutes before serving. Sauce was Blues Hog regular cut with my Carolina vinegar sauce.
Served up with broccoli cheese and rice casserole.
Final verdict: These came out very good! Wifey thought they were the best in a while. Still a little partial to St. Louis spares but these came out so good I'll probably mix it up more.
And now for bonus shots! April means two things in my yard, Azaleas and Goldfinches. Azaleas first:
Goldfinches:
Final bonus shot. My Crimson Queen Japanese Maple, otherwise known as "Cousin It". The leaves will turn green once the George summer heat starts baking them, but for now they are quite happy.
That's all!
