birgey
Knows what a fatty is.
- Joined
- Nov 5, 2012
- Location
- glasgow,KY
Brethren,
My dad has been fighting cancer for several years now. About a month or 2 ago, he asked me to make him some ribs (he had gone a week or so eating very little, so I told him anything he wanted, I'd cook it). I got some baby backs, loaded 'em up with my rub, and threw em on the grill. Used charcoal and some small hickory chunks, and ran around 300 degrees.After about 3 hours, took them off, wrapped and put some apple juice and butter and just a very light dusting of more rub on them and threw them back in the smoker. Couple hours later, unwrapped and poured the melted butter/apple juice concoction on them. Kept on the grill for another hour or 2, and then put some of my sauce on them,and cooked another 20 minutes. Took em off, and they were great.
So, here's where I need help...
This past Friday, the Dr read his most recent scans and everything, and gave him 2 months . Yesterday, as we were over at my parents house, he asked me to make him some ribs again. So, this coming Saturday, I'm doing more baby backs for him. I'm telling all my family to come, as it may be the last time we're all together before he passes.
But this time, I don't want these ribs to be great. I want them to be farkin' AWESOME. Just made up a new batch of the rub I use, and still have some of my sauce left. Just picked up some cherry wood yesterday (the last time I did ribs for him, I used charcoal and a few small chunks of hickory).
What tips/tricks does the Brethren have to help me ensure that these will be the best looking and tasting ribs?
I'm also gonna do a couple of butts and maybe a couple of chickens as well...depending on how many friends/family members are gonna come.
Thanks.
My dad has been fighting cancer for several years now. About a month or 2 ago, he asked me to make him some ribs (he had gone a week or so eating very little, so I told him anything he wanted, I'd cook it). I got some baby backs, loaded 'em up with my rub, and threw em on the grill. Used charcoal and some small hickory chunks, and ran around 300 degrees.After about 3 hours, took them off, wrapped and put some apple juice and butter and just a very light dusting of more rub on them and threw them back in the smoker. Couple hours later, unwrapped and poured the melted butter/apple juice concoction on them. Kept on the grill for another hour or 2, and then put some of my sauce on them,and cooked another 20 minutes. Took em off, and they were great.
So, here's where I need help...
This past Friday, the Dr read his most recent scans and everything, and gave him 2 months . Yesterday, as we were over at my parents house, he asked me to make him some ribs again. So, this coming Saturday, I'm doing more baby backs for him. I'm telling all my family to come, as it may be the last time we're all together before he passes.
But this time, I don't want these ribs to be great. I want them to be farkin' AWESOME. Just made up a new batch of the rub I use, and still have some of my sauce left. Just picked up some cherry wood yesterday (the last time I did ribs for him, I used charcoal and a few small chunks of hickory).
What tips/tricks does the Brethren have to help me ensure that these will be the best looking and tasting ribs?
I'm also gonna do a couple of butts and maybe a couple of chickens as well...depending on how many friends/family members are gonna come.
Thanks.