I normally cook Sunday Lunch for my family and this particular Sunday started off like so many others. I didn’t have a plan for what I was going to cook. I went to the grocery store to see what would catch my eye. They had pork chops on sale so I picked out a large package. I would add some mashed potatoes and another vegetable and lunch would be served.
As I made my way to the checkout lane I thought I should check my phone to see if my wife had thought of anything we might need at the grocery store. My wife hadn’t texted me but my daughter and granddaughter had sent me a video. I moved away from the checkout area and hit play. It was a message from little Brynlee, she wanted ribs for lunch. She said the magic word please and even threw in “I love’em so much”.
So, I turned around and headed back to the meat counter to look for some ribs that weren’t frozen. Baby Backs and Spare Ribs were all frozen but luckily there were a few packages of St. Louis Style that were thawed out. So we had a change of lunch plans. Now we were having pork chops, smoked ribs, smoked corn in the shuck and BBQ beans.
Getting home I wasn’t planning on a three hour smoke in the Pit Barrel Cooker so lunch got pushed way back. I went to work prepping the ribs with a new rub I picked up the week before at Bass Pro Shops in Shreveport. Its called Kansas City’s Cowtown The Squeal. Most of my rubs are heavy in sugars and that is why I picked this one out over the other options on the shelf. The ingredients in The Squeal starts off with salt, dehydrated garlic and onion, brown sugar and paprika. It didn’t taste like any of my other rubs.
The ribs went on the Pit Barrel and an hour into the cook my little helper showed up and we put the corn on. This was the first time I tried cooking corn still in the shuck so I just set them in the smoker on the grate around the slab of ribs. Two hours into the cook me and my helper pulled the ribs off and slathered them with KC Masterpiece BBQ Sauce. Back on the smoker for about twenty minutes and we would be ready to go.
The ribs turned out great and the new rub got a thumbs up around the table. My biggest rib fan Brynlee was all smiles with BBQ sauce on her cheeks. The big surprise was the corn. Even though I didn’t do anything but put them on the smoker they turned out mighty tasty.
Another successful cook for me, my helper and the Pit Barrel Cooker.
