It's my third anual Winter BBQ!!!

[Taverner]

Every year for three years, I have chosen a rainy day in the bay area to do my rib smokin'. There is a method to my madness - since the goal here is slow cook, the rain landing on said BBQ can have the cooling effect so that it goes even slower, and can keep rough a 250-300 degree F heat. Add to that the moisture in the air - you know BBQ reigns in hot sticky weather. Well it might not be hot, but it will be sticky and wet - also keeping the ribs from drying on the grill.

This year's meat is: Baby Back Ribs!



I use my special rub - paprika, onion powder, garlic powder, cayenne powder, cumin, dry brown sugar, smoke salt, sea salt and pepper.

Put the rub on and wait for an hour.

Then, when I cook them I cook them slow and low for about 2 hours, then I start moppin' the ribs with a watered down BBQ sauce.

Anybody want some?

[Kali]

1. what time will it be done, I'm on my way

sluuurrrrppppp yum!

[AngryAmish]

2. What is your rig?

WSM man myself. Haven't sprung for the big one yet.

Gonna have a smoke next sunday methinks. This time shoulders, one rubbed and one plain, variety of sauces.

[Taverner]

3. Smei- Cheap Vermont

Gas, of course.

I know some may shreik at gas, but with wood chips, water pans and the right heat (and weather) you can do better than a smoker!

[AngryAmish]

4. My friend, I am shreiking

Might as well dump kc masterpiece in a slow cooker and....

Question, do you do the foil pack with the chips? Please tell me you are not soaking the chips.

Am I a BBQ snob? Of course. I am kinda a dick about it. But at least there is real wood, not liquid smoke.

Wanna change your life? Buy the book. A WSM is less than 300 bucks There are different rigs for larger smoke but this will have your friends and neighbors begging for more.

[Taverner]

5. OK - now the Vermont died - AND PROBABLY BECAUSE OF YOU!!!

I oven smoking these ribs because of your bad juju!!!!!!!

[AngryAmish]

6. Fate, my friend, fate.

And I have to say it had it coming. Don't go cheap and don't go gas.

[Taverner]

7. But propane gives us, the BBQers control

We can make it as hot or not hot as we want

That's important

Using real mesquite takes time, energy and know how

[Taverner]

8. I am oven-cooking the ribs at 300F for two hourse, with a smoke chamber in there

[struggle4progress]

9. Did you move the oven out into the rain?

[Taverner]

10. No, unfortunately

All we have is the local tap water that the small chunks of oak were soaked in.

The Oak Smoke smells good, and the ribs are slowly cooking, getting mopped ever 15 minutes

I made watered down versions of the bbq sauce for moppin