Well I'm spending the day doing my BBQ duty. We're having a big end of summer party today at a friend's house and I'm in charge of the meat. I'm doing a full case of spare ribs, which is the most I've ever done at once. That's a lot of work by yourself. I spent over 2 hours prepping last night, peeling and rubbing the ribs, getting the wood chips ready, cleaning the smoker, and so forth. The first batch went into the smoker about 45 minutes ago (I have to do this in two batches because I don't have room to do it all at once). I'm going to do the first batch in the smoker for 2 hours, then pull them out and put the second batch in. Then I'll take the first batch, foil them and put them in my oven at about 275 to finish the job for another hour. Then when the second batch is done smoking, I'll put them in the oven. I would have foiled them and put them back in the smoker anyway, and since they don't get any smoke in the foil, putting them in the oven is the same thing. Once both batches are done, I'll fire up the grill and put the sauce on (I'll leave one or two racks sauceless since some people prefer them that way) and caramelize it. Then I'll wrap em up and take them over to the party. Should be a good time with lots of friends.
Bon appetite! Favourite comercial ribs joint?
Famous Dave's for me.
I've not eaten much at commercial rib joints. The only one I can think of that I've been to is Smokey Bones, because there is one in Lansing now. It's pretty good. When I've travelled, I've tried to stick to independent joints.
How much is a "case" of ribs? Could you please convert that to racks, or pounds, or some other unit with which I am familiar?
A case is a dozen full racks.
I just got a 5-CD set of songs by Eric Bogle, a Scottish-Austrailian singer/songwriter. See the Aussie BBQ: