Archive for February, 2016
Pork Ribs (St. Louis Cut)
Today we are trying a classic staple of barbecue which is found all over in one form or another; pork ribs. Although I have done pork ribs several times before in the pre-Adventures in BBQ days, these have all been baby back ribs. In best scientific tradition, I thought I would try the other popular cut of pork spare ribs, the so-called St. Louis cut. These are the side ribs of the pig but come from further down the ribs than the baby backs, which as the name suggests, come from up near the back(bone). It should come as no surprise that Meathead Goldwyn has much more detail on the different pork cuts over at his (very appropriately named) Amazing Ribs site. Read on for more details of the cook and to see how they turned out.
Rack of pork ribs cooking on the Weber kettle
Lamb Shoulder with Black Sauce
With predicted temperatures into the high 70’s F today in our bit of Southern California, winter seems to be over so why not get the BBQ out of the shed and fire it up ? If even more of excuse were needed, this weekend is the Superbowl and all across the country people will be firing up grills and smokers and cooking barbecue. Today we will be doing a somewhat less common meat for this country (it is far more popular in my original home country of Britain) and cooking lamb shoulder.
Lamb shoulder after the application of the rub paste