Cooking Bar B Que really is a fine art. I'm getting better and better at cooking ribs... There are no complaints at this dinner table...!
Getting the smoke right is another challenge. I like to use apple wood for my ribs better than mesquite. But more important than the smoke is the temperature. Maintaining a constant 185-200 degrees for hours can be a challenge on a charcoal grill, but I'm a traditionalist and think that REAL Bar B Que has to be made from charcoal...!
Nothing Beats tender, meat falling off the bones, smoky, spicy, pork ribs...! MMMmmm....!
Well, that's my journal entry for today... I enjoyed it and I hope you did, too. Tomorrow's topic will be something political... See you then...!
Coach Sam
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