Tired…so tired. As acolytes are well aware, bbq is a labor of love. I started smoking my whole dry-aged ribeye last night around eight over apple and some hickory, and finally, this morning at 8:30, here is the result:
Hot, no? When I pulled the ribeye off, I put my ribs on which had been brining overnight. I got six gorgeous racks of spareribs from Whole Foods yesterday – now, before you scoff (as I surely would), they were on hardcore sale. Normally they’re $5.99/lb, buy this weekend they were $3.99, plus n extra $10 off any meat purchase of $40 or more for their “Fill the Grill” special for the holiday. Sweet! In addition to all the included upscale pork options (no antibiotic, all natural etc.), i must admit that the Whole foods spareribs are immaculately trimmed:
Amish butcher only had back ribs, and J.A. Regan’s spareribs were around the same price, so the choice was obvious. Here they are after 4 hours, ringed by my homemade boudin blanc:
Updates forthcoming homeys.