Today: baby back ribs. Rubbed with Dijon mustard, my own rub (https://thevoskam.ps/recipes/recipe/rib-spice-rub/). Smoked on wood from Jack Daniel’s whisky barrels at 225F. Smoked two hours, then wrapped in foil and “smoked” at 225F for two and a half hours to cook it through in its own juices, then unwrapped and smoked for another hour and half to dry out the bark.
Served with cauliflower tossed in olive oil and more of the rib rub and roasted at 400F for an hour.
Irene made some hush puppies to go with it.