It BeauxBear's Repeating!

   Saturday evening my dawg, in his New Orleans Saints shirt, and I decided to 'honor' the winning streak of our beloved team with a Sunday football BBQ. (Not that a Cajun needs any excuse to fire up the bbq pit again.)
   So, I took a pack of country-style ribs out to thaw, and Sunday morning I washed the bonemeal off of them and began the seasoning process. (Ever notice butcher's "sawdust" on the meat? It's from when they cut through the meat and bones, and most likely, apparently, they leave it up to the customer to wash it off.) So I did.

The first thing I do is get out the jug of Steen's syrup.

I pour enough syrup on the ribs 'til I think it looks about right, like in the picture below, then I rub it all in with my hands 'til they are shiney and sticky (and yeah, so are my hands--worth it!)

The syrup makes a nice sticky surface for our Cajun seasoning.

I shake on some Chrystal hot sauce and Worcestershire sauce. ('bout four or so shakes of each) and a bunch of our spice.

I let it sit and "think about that" for several hours.

Sometime later in the afternoon I got the pit ready.

My trick is to put all the coals on the side by the lower air intake, with a pan of water on the "cool" side under the smoke stack. The heat flows from left to right and on up the stack, keeping the "cool" side a moist 225 to 250 Fahrenheit. That's where I place the seasoned pork, on the cooler side, so it's not sitting directly over the heat.

Once the ribs were on the pit, I got the music fired up too, then I went to the shed for an ol' tradition passed on down to me by the men in my family.

Since way back, I always have kept a jug of whisky in my shed.  'Til very recently I had the bottle my Dad had hidden in there years and years ago (God rest his soul).  I can tell you, I shed a tear when it fell and broke. I replaced it with his brand and continue the custom by giving a him toast and giving Thanks for the life of the animal who has graced our dinner table.

Here is to you Daddy I sure miss ya.

The ribs kept a-cookin', music playing and an air of pre-game excitement fill our yard.

After an hour of being on the pit, I basted the meat  with leftover marinating juices mixed with about 1/2 cup of wine and a stick butter, warmed to melt the butter.

Beaux (pronounced Bo) my BBQ buddy looked on happily and intently every time I opened the pit. (He knew what was coming.)

 

We had a wonderful afternoon. Peg was busy doing her thing in the house, but managed to come out and sit with us on occasion. Just before the game, she to hooked us up with some corn and pork and beans. Not a bad meal for a football game.

The food was wonderful,

                                                    And the Saints won(!)  

                                            Another Fall BBQ,

                                                          And the "company" was fun.