Ribs. Yum.

I cut the Tonka session this afternoon short for three reasons: trying to keep the weird motion aftereffects down, a suggestion of sunburn, and a weather forecast that suggested that today would be better than any of the next few days for firing up the smoker.

So, return to the house mid-afternoon, light up the smoker, and transfer thereto the slab of ribs from the refrigerator.  (Yeah, pig ribs, I'm not much on dietary laws.)

Plain slab of ribs, charcoal fire (basic briquettes) plus some hickory chunks (store-boughten, because I haven't managed to bring down a that branch from the backyard hickory tree yet), and a couple of hours or so: good eats.  Might have been better with some kind of sauce, but we don't have any BBQ sauce handy that's safe for Joy.  Maybe I should concoct some.

Just about the time the ribs were ready, the wind started picking up - from near nothing to 10 MPH or so.  Now, after dinner, it's getting decidedly blustery out there.

Comments

[Rob]

Making your own sauce is fun & there is a lot of room for experiments on the way...