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Good Morning to you all.

Dudes...

Just make sure to pull that membrane off the back and they'll be fine...

Personally, I remove the membrane, wash, dry, salt generously, then apply a rub...

After rub, back in the fridge for 2 hours...

Then bring em back out and set them on the counter to come down to room temp... don't throw cold ribs into heat...

If you're doing oven, put a tray of water on the bottom shelf...

Wrap the ribs in foil, cook low and slow...

Right before they're done I brush em with sauce, remove the foil, crank the oven to broil and get the sauce bubbling, not burnt...


Dry rub: salt, pepper, granulated garlic, paprika, ground mustard, dill, cayenne, brown sugar...

Good morning.

Just got a call from the county Elections Office. I am being trained next week to work the polls. My job, which I will be trained for, will be inserting the ballots into the counting machine and confirming that all votes are counted and helping disabled people to vote. I retired about four years ago and this is the first "work" I will be doing since then. I am truly honored and happy to serve my community!

Very cool..!!

This is what I'm trying today.

Doing two spareribs on the WSM. Back ribs went in the freezer, figure if I screw up or learn something I'd rather it be on the cheaper cut.

I left em on the counter after buying, loaded up my crock pots with the other stuff, rinsed and rubbed em (salt, pepper, paprika, garlic, onion, cayenne and Tajin my normal mix) let em sit while I'm getting the smoker going.

Gonna wrap in 3 with some apple cider. Then 2 in the foil, and 1 bare. Might sauce 1 of the 2, see what i like better.

Should also mention aside from ribs I hated as a kid and my one attempt to grill a rack probably 8-10 years ago ive not eaten ribs. Country ribs sure but thats more shoulder than rib.

Don't really have a base to compare to, I'm just hoping for a tasty meal. Ive wanted to do it for a long time but the cost kept me away. Not interested in paying $4-8/lb for mostly bones. But for 1-1.5/lb ill try

everybody seems to like their ribs different also... I prefer a little texture and like meat on the bone.. I don't want to fight with it but I don't want them to fall apart when I'm trying to cut them either...

I prefer my meat to not require a knife.

8 smashed taters done. Whipped in a half stick of butter, 3 scoops of sour cream and half block cream cheese plus the seasonings.

Wife says they're too thin. Dunno why, I didn't add any liquid. But they turned out super tasty. But she's right, they dont form a volcano with a fork, just kinda slump into a puddle. Oh well, they're delicious. Don't know if I've ever made em before. Wife usually makes em if we're having some.

Crock pot pork chops smelling good. In a mushroom gravy - beef broth, a handful of diced mushrooms, can of cream of mushroom and a can of cream of chicken. Once they're done ill thicken up some of the liquid to put on the smashed taters.

Ribs are on the smoker.

I need to learn more about this Day Drinking thing.

Estimated time for answer of our IT Helpline is one to two hours.

Only 23 minutes in.

It’s not their fault, highly paid people with little attention to detail and cares little for anyone in lower pay grades heaps all this chit on IT’s over burdened shoulders.

Some people have quit, one retired, and another ‘died unexpectedly’.

On the bright side, I don’t have Todd or Jamie’s problems so I’ll take solace in that.

#205 have them that way in the winter, also makes the house smell good, and takes chill out.

Afternoon gang...............

I mean, you work at a hospital right..??

That stuff might as well be a roll of emory cloth.

Should've asked Ram. Didn't even think about ordering it, thinking shipping on a bulky package like that would be expensive but free shipping over $xx most places would make that an option.

I'm good till February now though.

That is my backup plan if doing it the "proper" way falls through.

I remember when I worked at a butcher shop 20 years ago they'd do cooked ribs in a couple big electric ovens. Had a water tray every other slot and the old ladies that manned the cooked food side would spray em with a spray bottle, take em out, wrap in paper and stuff. Didnt pay much attention to it but back then they'd get $20/slab for back ribs all day till they ran out.

Yeah... maybe I’ll contact Celtic Bomber.

Thanks for the idea, Ram.

Ribs been foiled for an hour now with some apple cider and one was brushed with sauce too.

Checked my crock pot pork chops and they are incredible.

Stuck a fork into the pot, slight twist and out came a perfectly tender melty flavorful chunk of hogs flesh.

Turned it from low to warm. Let it go till I unwrap the ribs and let em get hot, ill use that final hour to make the gravy and chop up the chops.

Wife's not happy with the meal choices, im hoping she'll let me feed the boy but I doubt it. Its now been "you don't have to try dads yucky food" dunno what happened to "you get what you get and you don't throw a fit" when he'd protest what was on his plate.

Wife refuses to try it after seeing me put mushrooms in the pot. Didnt tell her I diced some mushrooms into the smashed taters that she came back for a second scoop of. She also really liked the beef stroganoff I made a few months ago that had a TON of mushrooms in there. And the goat cheese pizza a few days ago had mushrooms in the pesto.. But mushrooms are gross.

Wife won't try the ribs either cause she don't like em. Probably gonna have a bowl of cereal again while Im the only one eating what I spent all day making. Need to make some mac n cheese and chicken nuggets to get her interest.

Noble swine.

I have a belly button

Yes. It’s an outie.

Lolz!!

Sounds good Damn...

Bon appetit chef