Meat Candy

11/9/13 - Dropped the wife off for the annual Nutcracker Market.  Its a some what of tradition for the Houston ladies.  Its an excuse to get together with your girlfriends, drink wine, and buy overprice Christmas junk.  All under the guise of supporting the arts, the Houston Ballet.  Just an excuse for wine and shopping, two things Houston ladies do best.

Anyway, I am on my own for supper tonight and there is an Aggie football game on today.  Time to fire up the pit!

I decided to make my fabulous Meat Candy ribs.  I got this recipe from Southern Living a few years ago.  The key is the wet seasoning.  It transforms the smokey porky goodness into Meat Candy!

I wanted spare ribs but the wife likes baby backs so what to do?  Smoke 'em both! No since in wasting all the hard work on one slab of ribs. 

First I remove the membrane off the back of the ribs.  I hate it when I order ribs and there is this plastic sheet on the bottom.  Pure laziness.  It  takes 1 minute to remove.
 

I prepared my secret rib rub.  Its heavy on salt vs sugar.  Light on Black Pepper.  Chili powder for transitional flavor.  Secret spice is cinnamon.  If I don't scorched the ribs the cinnamon flavor comes through so subtle.  Cover both sides generously with the rub.  The salt starts the dry brining process. I leave on counter while I get pit ready.

Smoke? Pecan is the perfect Meat Candy nutty smoke.  You want to go soft on the smoke so you can taste all the great meat Candy flavor.  Will use charcoal and a few chunks of pecan for smoke flavor.
 


Love my pit.  One chimney of charcoal and it hits 238 in fifteen minutes.  Couple chunks of pecan and were smokin.  Put on a chimney about every 75 minutes with pecan chunks.  At hour 4 I pull the ribs off for the wet seasoning.  The meat temp as reached 175 not the 185 target I wanted but its getting late. 

 

Aggs BTHO out Mississippi State! 51 to 41.  Johnny Manziel's last home game.  I am going to miss Johnny Football.  He was stuff of legend and myth.
 
 


 

The wet seasoning is pineapple juice, peach nectar and a little balsamic vinegar.  The core ingredient is pineapple, you can experiment with other nectar like apricot or mango.  Place ribs meat side down in foil.  Pour a cup over the ribs.  Fold up tight and put back on pit for an hour.
 


 

Pull ribs off, discard foil and juice.  I love the fruity steam aroma that rises when you open the foil.  Place ribs back on pit meat side up to dry off a little. 

Try to get internal temp up to 190 but it has fallen to 167.  This is taking way too long. Six hours is long enough for ribs.  I am not waiting until 10pm to eat.  Wife will be home soon and I have to pretend like I'm interested in the junk she bought.
 

 

Ribs:  Good.  As expected the tenderness was not perfect.  Blogging is easy than smoking. Slight tearing and dirty bone.  A nice rosy red interior underneath a tasty bark.  The wet seasoning flavor was deep into the rib and the rub added yet another flavor boost.  The pecan smoke was just right and added another flavor dimension to the ribs.  No sauce needed.