Hickory Smoked Rib Sandwiches
Game day in the National Football League Playoffs. 9 degrees of mercury registering. What do you think we’re going to do! Lets light the smoker!
There are a precious few alignments in the human condition so fine, as football and BBQ. Don’t ask me why. All I know is one shouldn’t tamper with the good things in life, nor try to analyze it much, less it evaporates, like the morning mist over still waters. No, we shall not try to figure out why, but instead be emboldened to embrace it. To put meat to flame, and declare the day is well. Thus to salute the rising smoke, and for a while at least, maybe even to live the dream.
As I repair by the fire-place, in my favorite man chair, the game quietly on the TV, a glance out to the patio sees the brand new 22 1/2 inch WSM puffing gently that fine-blue smoke patron to a good and established, hickory fire. It’s maiden voyage, if you will, like a big ship slipping slowly out to sea. On board today, a rack of maple syrup glazed beef ribs, and a good matter of country-style pork ribs, both dusted in a sweet but spicy, home-made rub. The country-style ribs, which are really cut from a pork butt, took a bit further journey tho, pampered long over-night in a custom marinade adept at improving pork. Like all good journeys, the journey of BBQ starts with an idea, and is done when it is done, never quite positive of where you may end up. Or how you may get there. And I do not think we would have it any other way.
The spoils are on the smoker now, for a two and one half hours I should wager, bathed in light hickory smoke, at a modest 250 degrees. The keen wind chill, of which it must be subzero, slices with ease, and not-so-compassionately through the trees, and over the frozen land: but the WSM holds stalwart in the face of bitter inclement. A victory affording myself the high pleasure of taking up residence “belly up” in the man chair, feet propped up by the fireplace, dosing peacefully amid the banter of Sunday football. There are few naps finer than football naps, save for perhaps golf naps, tho that would probably be up for debate I suppose. My brother likes to take naps under his truck, but that’s a different story. At any rate, as cozy as I was, eventually I knew I had to get up and foil the ribs, of which I did. A labor of love, by and by. It was no big deal.
Another hour and half in the foil, with a dose of BBQ sauce and splash of Dr Pepper, just cause. This loosened up the meat with aplomb, and took it by the hand, escorting the unruly meat to the next level. Taming the beast, as it were, swaddled in tin foil. Pampered with love.
Lastly, a toasting of the french bread, over the remaining, tho still softly-glowing embers, for that finishing touch savored by the lady folk.
After the bones pulled freely, we then plated the ribs, and chopped them into lovely man-sized chunks, and served them lightly basted in BBQ sauce on the toasted french bread. This was it. We had arrived. The maiden voyage of the new smoker had landed, nudging the fateful shores of a meat utopia. A land where the slobbers run freely, and a good burp is considered high praise. If ever you want to one-up your standard pulled pork sandwich, this is how to do it. Man!
Next time you’re in the mood for some tasty football food, and wanna do something a little different, try yourself some slow-smoked rib sandwiches. Ain’t too many things finer.