Word up fools.
I worked from home today so I could smoke spare ribs on the grill, four hours low and slow with wood chips for smoke. One of the best decisions I've ever made. I think I finally nailed my technique..smoky, tender but with a slight bit of chew, and a little bit crusty. I'd put the outcome up against any restaurant. And it was a BBQ rub, with a brown sugar and vanilla glaze. Holy shit. I think the wife would have jumped me for making such an awesome dinner, but, well, we were both full of ribs.