"Ah a rose by any other name would smell as smokey sweet" Many believe that Barbeque comes from the Timuaca Indians of Florida their word being "barbacoa" meaning the scared fire pit. Sounds about right to this Florida boy.One hard and stead fast rule that should never be broke is, NO GAS, wood or charcoal only
Only charcoal or wood for my fire pit
Ask ten random peoplewho makes the best BBQ and odds are you'll get ten different answers. It seem that as with all food it's a matter of taste. Do you like it dry rubbed, marinated, with sauce, without sauce, sweet sauce, hot sauce, mustard sauce, Memphis style or St Louis its all on what you grew up on.
Me I go for the dry rub a blend of peppers, garlic, salt, brown sugar, and garlic that I like. Before you can rub them down you must first get the ribs ready I like spare ribs as opposed to baby backs. Spare ribs have more meat and fat. We all know there is nothing wrong with pork fat! Anyway the first thing is to pull the connective membrane off the back side of the rack this will help the rib separate once cooked. Just a slit on the end rib and then scrap it a little to get it started and then pull. This is one of the biggest mistakes people make not removing this membrane.
Pull the membrane off
Now your ready to rub them down and now it's time to get them on the grill They need at least six to eight hours of low slow smoke and heat. Indirect heat. Its the only way to get that pink smoke ring in the meat.
Now close the lid and be patient very patient it's 9:00 a.m.
What better way to spend the day, because we all know that the best barbecue is the barbeque that we make ourselves after all it's "cooking not rocket science".