the real deal:
mint juleps
skillet cornbread
fried pickles
southern greens
memphis style hickory smoked "dry" ribs
if it all works out: hell yeah!
if it doesn't: the cornbread will, the juleps are already downed, oh well.
i found out that in california, they call a ham hock a ham shank. i also found out that a smoked ham shank is one ugly sonofabitch.
i'm not really "smoking" the ribs. i'm using a hybrid recipe out of my weber book that calls for heat quite a lot higher than "smoking" temps, with a whole lot of hickory, which is smoking nicely.
the recipe called for indirect medium but the spareribs are so huge (i was planning 2 slabs until i saw what a sparerib slab was...) i can't really do indirect medium -- part of the slab is over the flame. so i'm more like indirect low. also, i may not have enough water pan coverage. meh.
we'll see!
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