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Tonight I'm fixing everything to smoke baby back ribs tomorrow. I'm mixing a dry rub now. Tomorrow morning I'll fire up the smoker and then add 4 hickory chunks and 2 cherry. Then I'll smoke 6 points of pork ribs for about 4 hours, spraying with apple juice at around 3 hours. Just before they are ready I'll baste with Scott's North Carolina Vinegar Sauce. None of that sweet gloppy tomato based sauce for me, though my wife likes that crap. I'll baste her's with mustard based sauce, Carolina Treet or Maurice's Mustard BBQ Sauce from Columbia, South Carolina, or pronounced correctly, "Sou' Kalina."
IMHO eastern North Carolina BBQ is the original BBQ. Pork and or chicken.
Whatever I can't eat I'll just rub all over my face and beard so the aroma will be with me all day. ; )
...so what time is dinner again?
Rick, pick me up on your way south, before making that left turn to Mick's house!
milk and Girl Scout cookies ;-)
Save your breath-You may need it to blow up your date.
