I began the ribs for Father’s Day dinner. They will be absorbing wonderful flavor from the rub* for over 24 hours and then Saturday they will start the cooking process. They’ll be smoked with pecan chips. Which is to say that the ribs will be smoked until just shy of temperature and then finished on Sunday afternoon to make sure that they’re still moist and yet pass FDA requirements for human consumption. We’ll be heating for dinner in an apple juice/jack daniels bath, which adds even more flavor. Yummy! I’ve yet to determine whether we’ll be having the espresso barbecue sauce, or some other sauce. We might even depart from the norm and offer two sauces. It will be father’s day of course, which means that we’ll be making other tasty treats, but I don’t have a final menu off the top of my head.

* For those of you who live in or visit Texas, I got the base rub recipe from the guys who cater the company barbecue events and its just awesome of them to share. Email me and I’ll get you the recipe. If you’re not part of the inner sanctum, I cannot share, sorry 🙂