In other news (apolitical thread)...

[FearlessF]

[betarhoalphadelta]

Was annoyed that I didn't realize until I got it home that the pork belly I'd bought was skin-on. So after smoking the bellies today I cut off the skin and made some cracklins to munch on. Those were delicious! 

Not delicious enough to deal with skin-on pork belly in the future, tho 

[FearlessF]

FACT OF THE DAY:

The Philadelphia Mint can make 1.8 million coins an hour, 32 million coins per day, and 13.5 billion coins every year. The Philadelphia facility is the largest mint in the world.

[betarhoalphadelta]

[bayareabadger]

Honorable and respectable.

[FearlessF]

I like it - just BBQ sauce for the carbs

I'd have omitted the sauce & went very low carbs

[utee94]

Looks good and I'd eat it, but overall I'm definitely a dry ribs guy and the dry rub I use has very little sugar in it.  Pork has a natural sweetness to it anyway, especially when cooked over something mild like pecan or fruit woods, so I've never really been much for adding more sugar.

[betarhoalphadelta]

Yeah... Family likes sauce. So I sauce them...

I should probably try next time leaving one rack un-sauced, and applying a little extra BBQ rub at the time when the ribs come out of the foil. 

[jgvol]

I like'em muddy.

[MikeDeTiger]

Fair bit of cooking been goin' on this weekend...

How 'bout you guys?

Not to derail the train of thought, but after I was starting to get my grill-legs under me, I had a sudden and complete ceasing of the grilling.  Six months after losing our old shepherd we lost our young one when her seizures were no longer controllable with medication and she had to be put down.  She was my outdoor buddy, and she kept me company on the porch during cooks.  I hate being dramatic, but I have never mourned losing a pet like I have mourned her, and I haven't yet been able to bring myself to get back out there and grill again. 

Soon as Spring hits, I aim to get back to it.  

[jgvol]

Not to derail the train of thought, but after I was starting to get my grill-legs under me, I had a sudden and complete ceasing of the grilling.  Six months after losing our old shepherd we lost our young one when her seizures were no longer controllable with medication and she had to be put down.  She was my outdoor buddy, and she kept me company on the porch during cooks.  I hate being dramatic, but I have never mourned losing a pet like I have mourned her, and I haven't yet been able to bring myself to get back out there and grill again. 

Soon as Spring hits, I aim to get back to it. 

Charles M. Schulz

"All his life he tried to be a good person. Many times, however, he failed. For after all, he was only human. He wasn't a dog."

[utee94]

Condolences MDT.  Our dog is a nut-job PITA but I sure would miss her if she were gone.

[Riffraft]

Looks good and I'd eat it, but overall I'm definitely a dry ribs guy and the dry rub I use has very little sugar in it.  Pork has a natural sweetness to it anyway, especially when cooked over something mild like pecan or fruit woods, so I've never really been much for adding more sugar.

I only use oil with garlic salt on my ribs.  Grill wrapped in foil at about 250 for a few hours.  Plenty moist, plenty of flavor. 

[FearlessF]

Not to derail the train of thought, but

Geez!  Talk about a bummer on a Monday morning