Ribs

I made a batch of ribs tonight. Well, I started this afternoon, and took them off the grill at around 7:30 tonight. They were done on the gas grill, which isn't as good as over wood charcoal, but I was able to bring some apple wood smoke to the party with some smoldering apple wood pellets I bought years ago. I cooked them on low for about four and a half hours, with indirect heat. I used a dry rub from the Central St. BBQ in Memphis, and turned and sprayed the ribs with a mixture of apple juice, cherry wine vinegar and raspberry port every half hour.

When I pulled them off the grill, they were a nice rosy pink from the wood smoke. I let them sit for about 15 minutes, then cut into them, and they were falling off the bone tender, with the juices dripping all over the cutting board. I figured these were going to be tasty, and I wasn't disappointed.

I've got a couple of half slabs in the fridge, waiting for lunch and dinner tomorrow.

Life is better with pig.