Backyard BBQ Ribs 🍖
You won't be buying your BBQ out anymore
Greetings Friends,
Your favorite cartoon chef is back with some weekend BBQ alfa 🔥
In case you missed it, the last Substack was a collab with BowtiedBernard all about unlocking the true flavors of coffee 🙌 ☕️
Most people are familiar with bitter, smoky, burnt flavored coffee. This is not what good coffee tastes like. In fact, that’s why I started Octopod Premium Coffee.
This week is a really special one ⬇️
July coffees ship out this coming week, then they’re gone. If you haven’t experienced mind blowing coffee with flavors like the 🇬🇹 ⬆️ , prepare for delicious!
As a bonus this month, all coffee orders will be sent my recipe for The Perfect Espresso Martini ☕️ 🍸. I made this in collaboration with my mixologist and it’s cocktail perfection. Get those orders in, these coffees are “now or never”!
Backyard BBQ
Cooking with fire has been around for centuries… and BBQ is right up there with all-time comfort foods. Back in the day, the practice of smoking meats developed in part as a preservative to keep meat from spoiling. Flash forward to present day and now pitmasters have taken on rock-star status.
Foodies have gone gah-gah over BBQ in the last 10 years and allure of “family secrets” and pit-master mystery has produced an aura around BBQ as being hard or needing special secrets to be mouth-wateringly delicious. You see this especially in Texas BBQ where pitmasters use “just salt, pepper and smoke”
This is complete crap.
I’ve been behind the scenes and cooked with a lot of these guys… it’s not just salt and pepper 😂
The truth is most recipes are only as good as the cook making them. That’s the reason understanding the “why” of cooking puts you light years ahead of others. You can adapt and adjust as conditions change.
So today we are taking one of the pillars of BBQ… ribs 🍖 … and breaking this down so you can easily cook in your back yard. No stress…
-Type of ribs: Spare vs St Louis vs Baby Backs
-Prepping the ribs
-Dry Rub vs Sauced
-Smoking & Slicing
Pro Tip: If your ribs slide ride off the bone, they’re overcooked. You want tender meat that barely clings to the bone… that’s rib perfection
You won’t be buying your BBQ to-go anymore… guaranteed!