Lee Vining
Senior Cook
We were recently camped in an area in Calif called Spangler.
An old mining town that dates back well over a century still is inhabited. It's bar and restaurant are a major destination by off road enthusiasts and highway travelers from all over the world.
The little bar in town called the Joint has a Thursday night Pot Luck that the locals participate in and all are invited.
We bring in slow smoked back ribs.
I use just a few small chunks of pecan and a chunk of cherry in the process. Kingsford slow burn charcoal is essential in the smaller reverse flow smokers.
Then sauced and 4 hours in the casserole crock pot:
European travelers that stop in are a bit hesitant at first to try the ribs. It has to be mentioned to them the pink color of the ribs is not from undercooking, it's from the smoke. They've got over 6 hours of cooking at 225F. Pork is a white meat so the smoke "ring" is a strong contrast.
Sensational reaction.
My sauce is a mix of Heinz ketchup, A1, dry mustard, real sugar, brown sugar, a dash of liquid smoke and other seasonings. A tablespoon of anchovy paste is essential and I never, ever use corn sweeteners.
Corn sweeteners like Karo foul the aroma, taste and make the sauce sticky. I like it creamy.
Packing it up and rolling across the desert to the Pot Luck:
Their is a County Fire Station close by that has to be the loneliest in the world.
We drop off several sides of ribs to them too.- And a quart of my wifes chili.
An old mining town that dates back well over a century still is inhabited. It's bar and restaurant are a major destination by off road enthusiasts and highway travelers from all over the world.
The little bar in town called the Joint has a Thursday night Pot Luck that the locals participate in and all are invited.
We bring in slow smoked back ribs.
I use just a few small chunks of pecan and a chunk of cherry in the process. Kingsford slow burn charcoal is essential in the smaller reverse flow smokers.
Then sauced and 4 hours in the casserole crock pot:
European travelers that stop in are a bit hesitant at first to try the ribs. It has to be mentioned to them the pink color of the ribs is not from undercooking, it's from the smoke. They've got over 6 hours of cooking at 225F. Pork is a white meat so the smoke "ring" is a strong contrast.
Sensational reaction.
My sauce is a mix of Heinz ketchup, A1, dry mustard, real sugar, brown sugar, a dash of liquid smoke and other seasonings. A tablespoon of anchovy paste is essential and I never, ever use corn sweeteners.
Corn sweeteners like Karo foul the aroma, taste and make the sauce sticky. I like it creamy.
Packing it up and rolling across the desert to the Pot Luck:
Their is a County Fire Station close by that has to be the loneliest in the world.
We drop off several sides of ribs to them too.- And a quart of my wifes chili.