I've got ribs on the smoker, patriotic hockey on one TV, spring training baseball on another, and Busch Light in the cooler. It's 86 degrees in Florida today. I'm arguing with Dan Wolken on Twitter over Donald Trump.
I mean, who has it better than us today? Nobody. Certainly not the Libs. Certainly not the Canadians. What a great country. God, I love it.
Welcome to a FridayNightcaps– the one where Olivia Dunne limbers up for a big weekend in a way that would literally paralyze me.
What else? I've got the best of the rest from a big week of #content, NASCAR's Natalie Decker sends a message to her haters, of which there are many, and Jessica Alba reminds folks that Maxim is very much still alive.
Remember Maxim? That magazine your dad tucked at the back of the toilet, behind the Sports illustrated and Better Homes and Gardens, so mom wouldn't see it?
Grab you some smoked St. Louis ribs, and settle in for a Friday 'Cap!
Ever do smoked ribs? Good stuff. Underrated. But, also, kind of a pain. Prepping the rack (hey now!) is such a time-consumer. You have to trim the fat. There's the giant flap of meat at the back that's a huge pain. You have to take the membrane off, which ain't as easy on St. Louis as it is on the Baby Backs.
I went through half a roll of paper towels just getting it off both racks, and I'm still not convinced it's completely done.
It also didn't help that I'm fairly certain mysharpkitchen knives couldn't slice through butter at this point. I'm quite sure they haven't been sharpened since we got them … a decade ago. They are truly useless.
But, we figured it out, best we could. On the smoker at 180 for three hours. Take them off, raise the temp to 225. Foil ‘em, pour apple juice on ’em, and then back in for two hours. Take ‘em out, unfoil ’em, slather ‘em with BBQ sauce (I’m going homemade because I'm heterosexual), and back on for 10 minutes.
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