New Year's Ribs

[FedoraDave]

The weather in suburban NYC has been oddly warm this month. They're actually forecasting a temperature in the 60s for Christmas Day.

So I'm thinking this warm trend might continue through to New Year's Day. And I'm looking forward to smoking maybe four racks of baby back ribs if this is the case. I'll enjoy a few of the bones that day, of course, but I'll section out the rest, vacuum-seal them, and freeze them for easy and tasty meals throughout the winter.

I can't let an opportunity like this pass by.

[BlackDuck]

That's a good plan. Might as well make hay while the sun shines!!

[RickBeer]

Why think? Know...

http://www.accuweather.com/en/us/new-yo ... her/349727

50...

[FedoraDave]

I just made the rub this morning. The preliminary taste test indicates a superb combination of sweet, salty, spicy, and savory, with a very pleasant afterbite, which I love. After sitting for a few days, it should be even better, and on Thursday night I'll prep the ribs so I can get my smoke on some time Friday morning. I made barbecue sauce a couple months back, so I will be all set. Well, as soon as I buy the ribs, that is....

I'm really looking forward to this.

[FedoraDave]

I picked up the ribs this afternoon! Four racks. Now I have to plan the day to finish the ribs about 15 minutes before kickoff at the Rose Bowl.

[FedoraDave]

Been smoking since 10:30 this morning. Right now, I'm halfway through the foil section. One hour to go with that, and then it's the "victory lap;" one hour unwrapped after a quick mop and dusting with the rest of the rub. And the last 15 minutes with barbecue sauce brushed on, to create a glaze that you'd kill with your teeth for!