Sunday, October 31, 2010

Wings & Bones



What a beautiful Halloween weekend. Sunshine and warm temperatures, which means, it's time to fire up the pit again!  Let there be smoke!



Charcoal and big logs of cherry wood in to the firebox.




Got a couple of racks of baby back ribs and a bunch of chicken wings.  Generously dusted them with sugar and spice, my own rub that is.




Smoking the wings gives the meat the most fantastic flavour, but the skin stays rubbery, which means, we need to crisp the skin.  Grill them a couple of minutes each side while basting with hot wing sauce.  I use Stubb's Inferno Wicked Wing sauce, as it's more or less the only wing sauce available in the shops here and it's just absolutely wonderful.




Once the skin is crispy, let them set for 10-15 minutes and serve'em with more hot wing sauce. Seriously hot, but so good!




Oh yeah, we got some ribs too.  These baby's are nearly done.




Glaze them with a mixture of runny honey and your favourite BBQ sauce and keep in the hot smoker for another 15 minutes, so the glaze will stick.




Lean, tender, moist, spicy and sweet BBQ ribs.




OK, I'm hungry. I think I need to make a few BBQ Rib sandwiches now...

1 comment:

Stubb's Legendary Bar-B-Q said...

Oh my those look so good. You, friend, know your way around smoke.