Smoking Meat

We are fully into the second week of the Official Barbeque Season, and I was hoping to barbeque Saturday or Sunday. Sadly, Mother Nature appears poised to take a big steamy dump on those plans; rain is forecast all weekend.

However, I will report to you on the success of the rib cook I did on Good Friday (which I have renamed "Pig Flesh Friday"). I used a famous recipe know among BBQers as BRITU. This stands for "Best Ribs in the Universe". The recipe uses this presumptuous moniker because it was the formula that won the 1993 American Royal BBQ competition in Kansas City. You can read all about it here.

The cook went well, lasting about 6 hours or so. I carefully followed the instructions, and when I pulled the ribs out of the smoker the meat was falling off the bones. Success.

I found the recipe to be good, but by no means would I be so bold as to say that they're the best in the universe. They were a bit too sweet for my taste.

The moral of this story is that I hate Mother Nature.

------------------------------------------------------

POWERBALL: When I think of smoking meat, I definitely think of you Jerry, and then I remind myself that some people are born with a disposition for lathering up meat and inhaling it repeatedly.

[And no Jerry did not offer any of said meat to me, the whore.]