Annual family barbecue

[Neal W]

Every year, my wife and I host a barbecue for her family and mine.  We make ribs and chicken for our guests and ask them to bring a covered dish.  This year it happens Saturday. We are expecting 38 people.

So last night it was prep time for the ribs. Had to peel, trim, rub and wrap 20 racks of baby backs. Tomorrow they go in the smoker at 6:00 am.

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Did this just after a nice ten minute summer storm so the relative humidity was like 108%. 

Good news is it is supposed to be 90+ degrees and really humid on Saturday too. 

(When I view this post on my phone the pics show up oriented the right way, when I look on my PC, they are sideways, don't know why). 

 

[Sparky]

Must have a pretty impressive smoker to fit that many ribs.
I love smoking meat.

 

[Neal W]

Nope.  IN fact it is unimpressive.  Some will call it "cheating" and that is fine.  I don't compete and have no desire to do so, so I use propane as a primary source for heat and use cherry, hickory, and apple chunks for flavor.  As long as it eats good is all that I really care about. 

My smoker.

They spend a couple of hours in here, and then go to the oven for the next batch.  A necessary "evil" when doing this many.  Additional flavor from the wood after two hours is minimal anyhow. 

Used to have a low end offset.  It was a royal pain to dial it in and get it to hold temps.  Always seemed to go from one extreme to the other.  This one is easy to set and control no matter the weather.