Finally, after 10 months, the girlfriend graduated Saturday as a Certified Medical Assistant. That day was really busy with the graduation ceremony in San Antonio and then a 50th wedding anniversary celebration for a dear friend of mine, so no cooking took place. Sunday, however was a different story. I went to the chest freezer to look for an old full rack of spare ribs I had vacuum sealed almost a year ago. I just about emptied the freezer looking for them, and located the package at the bottom. As I carried them to the sink, the first thing that caught my eye was that it was not sealed anymore due to a tear in the vacuum seal bag. And sure enough, it was freezer burned. No worries, though. I had already planned a trip to HEB that morning. In addition, I made up a simple brine with kosher salt and water for a few chicken thighs. They sat in the brine till about three o'clock.
At 1:00, I started two chimneys of charcoal for the Old Country Wrangler. In the meantime I prepped the ribs...
Trimmed some fat, pulled the membrane off of the back, squared off the ends, and applied a homemade rub......
At 2:00 the pit was idling along at 250 degrees with charcoal and a few pieces of split pecan.
Here we are about 2 hours in....with the chicken seasoned with seasoned salt....
Fresh off the pit at 4.5 hours. I started NOT using foil a while back and I don't think I ever will again. .
And ready for the plate...
This was one of the better racks of ribs I've made. The girls agreed.
The chicken was delicious as well. I haven't used a brine in a good while. I'll be utilizing that in the future for sure.
Thanks for looking and BTHO Arkansas!!!!!!!!
At 1:00, I started two chimneys of charcoal for the Old Country Wrangler. In the meantime I prepped the ribs...
Trimmed some fat, pulled the membrane off of the back, squared off the ends, and applied a homemade rub......
At 2:00 the pit was idling along at 250 degrees with charcoal and a few pieces of split pecan.
Here we are about 2 hours in....with the chicken seasoned with seasoned salt....
Fresh off the pit at 4.5 hours. I started NOT using foil a while back and I don't think I ever will again. .
And ready for the plate...
This was one of the better racks of ribs I've made. The girls agreed.
The chicken was delicious as well. I haven't used a brine in a good while. I'll be utilizing that in the future for sure.
Thanks for looking and BTHO Arkansas!!!!!!!!
