D picked up a slab of pig ribs Saturday. She's been jonesing for them
for a week or more. I rubbed them with Gebhardt's chili powder, nuoc
mam, lime juice, and (a little silly) pumpkin pie spice blend.
They're in the smoker now.

The really silly part is that on impulse, I picked up half a Jack
Daniels' whiskey barrel to use as fire wood. The store was selling
them for planters, but my little sledge (D calls it a Barbie sledge
hammer) has reduced mine to slats of old, whiskey-soaked, charred oak.

I'll smoke the ribs about 5 hours. Could I be on to something? Or
just silly?

modom

In article >,
modom > wrote:

> D picked up a slab of pig ribs Saturday. She's been jonesing for them
> for a week or more. I rubbed them with Gebhardt's chili powder, nuoc
> mam, lime juice, and (a little silly) pumpkin pie spice blend.
> They're in the smoker now.
>
> The really silly part is that on impulse, I picked up half a Jack
> Daniels' whiskey barrel to use as fire wood. The store was selling
> them for planters, but my little sledge (D calls it a Barbie sledge
> hammer) has reduced mine to slats of old, whiskey-soaked, charred oak.
>
> I'll smoke the ribs about 5 hours. Could I be on to something? Or
> just silly?
>
I dunno, it sounds like an okay idea to me.

I may be doing some ribs on the grill tonight as well. I found two
recipes for Thai green curry ribs. One recipe called for braising them,
but it's such a gorgeous day (sunny, mid 60's--eat your hearts out!)
here that the grill is calling out to be used.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article >,
modom > wrote:

> D picked up a slab of pig ribs Saturday. She's been jonesing for them
> for a week or more. I rubbed them with Gebhardt's chili powder, nuoc
> mam, lime juice, and (a little silly) pumpkin pie spice blend.
> They're in the smoker now.
>
> The really silly part is that on impulse, I picked up half a Jack
> Daniels' whiskey barrel to use as fire wood. The store was selling
> them for planters, but my little sledge (D calls it a Barbie sledge
> hammer) has reduced mine to slats of old, whiskey-soaked, charred oak.
>
> I'll smoke the ribs about 5 hours. Could I be on to something? Or
> just silly?
>
I dunno, it sounds like an okay idea to me.

I may be doing some ribs on the grill tonight as well. I found two
recipes for Thai green curry ribs. One recipe called for braising them,
but it's such a gorgeous day (sunny, mid 60's--eat your hearts out!)
here that the grill is calling out to be used.

Cindy

--
C.J. Fuller

Delete the obvious to email me