Tomorrow I have 12 mouths to feed for a late lunch.
Tonight I cleaned up the Baby Backs, cut/pulled off the straps, and they are sitting in a custom brine right now. (the muk was easy to trim with, and carve with... right now its doing a cycle in the dishwasher).







Tomorrow morning, a nice dry rub and 6 hours of mesquite smoke will get them perfect. That, plus some sausage and a few trays of store bought ribeye steaks on the BBQ, and its a party.


I will post pics of the results when done, and news of haw the Muk did in the dishwasher.