Recipe Created By: Gettin' Basted
Gather ‘round the fire my friends, grab your drinks as dark descends, for a tale so demented you’ll be certain that I fib. I speak of the tallest man in BBQ, he’s a lot like me and you, and how he taught me how to hang the perfect rib.
“You want to run a small hot fire, add pecan wood if you so require, the needle on your drum should be up and down. Hang them with the big bones towards the ground.”
“Every half hour give the ribs a turn, making sure the ends don’t burn. A deep red color the ribs will now acquire. The outsides will start to sizzle, the fat will pop and fizzle pull them off to wrap if one falls in the fire.”
“A flavorful wrap it’s time to pick, Blues Hog Tennessee Red and a butter stick. Slap them on the bones, the smell will intoxicate. Sprinkle on some sugar, brown, that’s the key to flavortown. Wrap them tight in foil and lay them on a grate.”
“In less than an hour they’ll be done, but listen to me, son. You can’t go relying on a temp. If they bend when you go to hold’em, you know it’s time to pull them. They’re tender when they’re feeling nice and limp.”
“Sauce with Blues Hog Original out of the jar, that sweet flavor will take you far. Coat the ribs and put them in the heat. The color will really pop, from that mop you put up top. Slice them up because now it’s time to eat.”