Well the Coronavirus has put the world on lock down. Well not really but it has changed things.
Weekly Events:
1. My company put everyone on mandatory work from home. I have been working from home for 20 years so this isn't a big thing for me.
2. With the NCAA cancelling basketball tournaments my daughter's dance team season came to an end. This is her senior season.
3. My son's Lacrosse team season was cancelled after 5 games.
4. My daughter's college has gone to remote classes.
5. My son's college is on hold but most likely will go to remote classes.
6. I had a KCBS event today that was cancelled.
So my kids decided to come home and with no KCBS event, I had to pull out the smoker. I'm cooking 1 slab of Baby Back and 1 slab of St. Louis spare ribs. We will see which one we like best.
Cooking Method:
1. Fired up pit to 230 degrees. Using 1/3 hickory, 1/3 maple, and 1/3 cherry
2. Pulled membrane off back of ribs.
3. Cleaned up ribs of extra fat, etc.
4. Rubbed ribs with mustard and added rib spice. Let rest while pit comes up to temp.
5. Onto the pit for 2 hours.
6. Wrapped in foil with honey, butter, brown sugar.
7. Back on the pit for 2 to 2.5 hours.
8. When ready (around 200 degrees), remove from foil and sauce.
9. Back on pit for about 5 mins to set the sauce.
Will post pics once they come off