I made the sourdough last night while I was getting the smoker ready for the ribs today. We also had store bought beans, slaw and potato salad. Joanne, I still have the sourdough starter you sent over 5 years ago. I use it all the time.
Oct 2, 2016 Spare rib log
Night before, got smoker ready: cleaned grate, oiled it. Rubbed ribs, wrapped and refrigerated. Baked 2 loaves of Sourdough French bread
10:00 am set up smoker: set up thermometer probe in front, boiled water for steamer, started charcoal and wood (oak log)
10:30 temp at 230º, put ribs on, large side facing fire and placed as far away from fire as possible.
11:00 temperature has leveled off at 260 in front 250 in back.
11:30 spritzed with apple cider 268º & 257º
12:30 basted with BBQ sauce and added more wood that was burned down to charcoal. Adjusted smoker to keep it under 280.
1:00 wrapped in foil and added a chunk of wood.
2: 30 took the ribs out of the smoker.
Note. Ribs were done and juicy but probably would have been a little more easy to tug off the bone if left on another hour OR if they had been trimmed St. Louis and therefore been a smaller piece of meat.
PS, Charlie seems to like the sourdough bread better without poppy seeds.
Note. Ribs were done and juicy but probably would have been a little more easy to tug off the bone if left on another hour OR if they had been trimmed St. Louis and therefore been a smaller piece of meat.
PS, Charlie seems to like the sourdough bread better without poppy seeds.
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