Wyse Guys BBQ

After having the kettle for about a month I finally got around to smoking a rack of spare ribs. The ribs were prepared with a liberal coating of Rub #1 (see previous post) and let to sit for about an hour and a half on the counter while I gathered my gear, set up the grill, and lit the briquettes. I used cherry wood chips to provide the smoke.

In preparation for smoking a rack of spare ribs, I had to whip up a batch of dry rub. This recipe is in the style of a Memphis Dry Rub, although it has no specific origin. It was created by examining many dry rub recipes to create approximate proportions for each ingredient. Some of the ingredients were weighed and others measured by volume, but I've tried to provide both measures for all ingredients. Overall, the rub is on the sweeter side, although it has a nice kick of heat from the pepper. The plan is to iterate on the recipe until I settle on the perfect blend. Rub #1 200g (~1 cup) Demerara Raw Sugar 100g (~1/3 cup) Fine Sea Salt 15g (1/4 cup) Smoked Paprika 15g (1/4 cup) Medium-Fine Fresh Ground Black Pepper 1 Tbsp (10g) Granulated Garlic 1 Tbsp (10g) Granulated Onion 1 Tbsp (9-10g) Chili Powder 1 Tbsp (< 1g) Marjoram 2 tsp (2g) Dry Mustard 1/2 tsp Cayenne Pepper Rub #1

A couple weekends ago I fired up the grill for another steak and corn meal. The menu was prime New York Strip steak, sweet summer corn, and asparagus - everything on the grill, of course! The weather report early in the day claimed cloudy skies but no rain; however, as the day progressed that turned to scattered thunderstorms. We had already made our plan and luckily enough we finished grilling shortly before the rain moved in. There isn't much to add about the recipes. Steak was seasoned with the Saskatchewan Steak Seasoning, the asparagus was olive oil, salt, and pepper, and corn was all natural. The prep plus some appetizers from Zingerman's Ominous storm clouds Steak and Corn on the grill Finished product!