these are fresh market baby backs . that is a cast iron skillet on the left with smokin' charcoal ( I use premium grade lump hardwood, NO briquets) and hickory chunks The foil cover is use to control the temperature. As usual I have ignited the charcoal with the gas burner. However for this phase i turn of the gas. I am looking for a temperature of 180º
six hour on the smoker with a phase out of hickory onto plain charcoal the ribs begin to look dark pink with a nice" skin"
wrapping with foil .
at this point I rub Fresh ground Black Pepper , Red Pepper or fresh ground Ginger, or Ginger with bitter orange.. (that's a Goya Brand product)
Four more hores on the grill or in the oven at 200º. And Whalla !! lip smackin' good
No comments:
Post a Comment