This sandwich is pretty much everything! For years, Gabe and I have talked about smoking a pork butt. Finally, we did it! I bought this cookbook for Gabe a few years ago, and it has great tutorials and recipes for all types of barbecue. I knew this book would come in handy for this particular dish. This process is a bit long, but oh so worth it! Plus, almost all of the time involved in unattended. We used a grill similar to the Big Green Egg, but there are many other ways to smoke meat without a grill. The newest rage in smoke cooking is doing it indoors. Indoor smoking delivers some of the same complexity and aromas that you’d produce on a grill. The method below is from Cook’s Illustrated.
1. Place 7-inch square of heavy-duty aluminum foil on bottom of large Dutch oven (not nonstick) with tight-fitting lid. Sprinkle ¼ cup unsoaked wood chips on foil.
Spring is well under way and hopefully by now you have dusted off your grill. Gabe loves to grill, he is actually better at it than I am (shhh don’t tell him I said that I will never hear the end of it;). Ribs are his all-time favorite thing to grill and he has more than one way to make them. Today, I will be sharing one way don’t worry I will make sure I share more than one of his recipes! I am usually in charge of the BBQ sauce and typically make the same recipe which I shared in my last post here. There is something about this sauce that just goes so well with ribs. I challenge you to try these out just once and I promise this will be your new number one go-to recipe for ribs.