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July 04, 2007

Smoking!

As Mike Sinelli says, today is a national smoking day of obligation. The others are Memorial Day, Labor Day, Presidents Day (that's when we used to compete in The Flaming, an annual BBQ contest that was held until a couple of years ago), plus a few others.

Today I'm smoking St. Louis style pork spareribs and a pork loin.

Smoked BBQ Ribs
220 degrees (7 hours) or 200 degrees (9 hours)

1:00 Spritz, add wood
2:00 Spritz, add wood
3:00 Spritz, add wood
4:00 Spritz, add wood
5:00 Spritz, wrap
7:00 Pull and carve

Smoked BBQ Pork
220 degrees (6 hours)

1:00 Spritz, add wood
2:00 Spritz, add wood
3:00 Spritz, add wood
3:30 Spritz, add wood
4:00 Spritz, wrap
6:00 Pull and carve

The first column is elapsed time. For both, I've used the Electric Bill rub. An award-winning rub developed by Pete during a cold Chicago winter and captured on the back of an electric bill (duh!). The Electric Bill recipe is a secret, but can be acquired by asking nicely.

I'm using black cherry wood and my Brinkman smoker.

Tasty!