Ribs. I like them. These are not your typical moo cow ribs, but it was the smallest rack I could find (Gotta play it safe). For this BBQ I used a combination of Mesquite and Apple wood chunks. They smoked for about an hour per pound. I would up it to about an hour and 15 minutes per pound. Read on for the goods.
I’m sure you read the recipe on the package of your fresh cedar planks. No? Oh dear. Good thing then, because I ignored it almost completely!
This has become a staple in our house for how to eat salmon – I’m sure when I move to do a whole salmon this will not be the case, but for filets I don’t like anything better… yet.
Didn’t really know what else to call them and it felt appropriate… somehow.
Take large Green Olives stuffed with Jalapeno (Hy-vee brand is good) and wrap a 3rd of a strip of bacon around them and secure with a toothpick, cook, and viola! Green Salty Balls. I liked Gates BBQ Sauce as a dipper for these balls because it really helped smooth the salty taste out. Yes, my balls were too salty.
To enjoy your green salty balls with a little less salt, I recommend rinsing with cold water thoroughly (soak and drain perhaps?) to remove the vinegar/salt mixture they bathe in until consumed. For these I used a unique method of grilling I learned from an Instructable called “Hellfire Burger.” Basically you take a chimney and grate coated in oil and grill over it once the coals are hot. I’ll be honest, this method cooks small shit REALLY fast (and DONE). Remember to oil the grate as it cools off to restore it. Click on to see before and after pics.