Rib-tastic Labor Day

Pork typically only comes in three varietals for me: Kahlua, shredded, or bacon. However, I may be persuaded to add ribs to my exclusive list after David's foray into the world of smoked baby back ribs.

Far be it from me to stand in the way of MY man's primal need to connect with nature through the art of smoking some poor defenseless piglet in a metal spaceship-like-orb from Orchard Supply and Hardware. No, I will simply stand to the side and be prepared to be fed or to judge (whichever comes first).

David: The ribs will take about 4 hours and should be done no later than 7:00pm.

Sara: Ok. 

5 hours later.... 

Sara: So you said 7:00pm right?

David: I'm pretty sure I didn't say that.

All in all, the rubbing, seasoning, smoking, and basting were all worth it. Crispy, juicy baby piglet ribs were enjoyed by all.   

Well, almost by all....