I have to start out by saying that I used to work in retail television – one of the major shopping networks. I can’t say the name, but it rhymes with “shmoo shmee see.” We always sold (and they probably still do, I’m sure) NFL apparel/gear. When the Super Bowl came around, we could never use the term “Super Bowl.” Even though we were selling their gear, adding money to their coffers, they wouldn’t let retail companies use that term when advertising their merchandise. We had to say “the big game.”
It was dumb, but all that is to say that I might get in trouble for using the term “Super Bowl.” If I’m taken in the middle of the night by NFL thugs, let this be my final testimony.
Now, on to the “meat” of the post! (Get it? “Meat”?)
The Super Bowl is one of my favorite events of the year. It really is like a holiday. I think about what I’m going to cook weeks in advance, and I usually change my mind multiple times.
For 2021’s big event, my menu is: pork ribs, chicken wings, and sliders – fried chicken and cheeseburger. Since the last two aren’t technically part of my barbecue efforts this day, and since this post will be long enough, I’ll leave those items off.
Snow Kidding
First thing’s first. It’s snowing today. The forecast calls for 5-8 inches. Ordinarily, this would make me rethink my dinner, but this is the Super Bowl, damn it. There’s no way I’m NOT smoking meat. I got this canopy a few weeks ago for just such a circumstance like this.
I have to say, this worked pretty well. I was able to start my coals in the chimney, and with my insulating blanket for my WSM, I was able to get the smoker up to temp. Now, I’ve noticed it’s a slower process to get the pit temperature up in the winter. I use the Flame Boss 400 to maintain temp, for which you’re supposed to keep all vents closed. But if it gets to lethargic, I usually open one of them and give the Flame Boss a little help.
The Wings
First thing I did this morning was to marinate my wings, which I haven’t really done before. Not for any particular reason, but I heard a few people recently talk about marinating their wings before smoking, and I just thought, “Yeah. Probably a good idea.”
The marinade I put together was about 2/3 of a bottle of Italian dressing, about a half a bottle of Worcestershire sauce, about a tablespoon of soy sauce, and half a bottle of hot sauce. Normally I’m very big on measurements, but today, I just used The Force.
Dried off the wings, dumped them in a gallon Ziploc bag, and poured the marinade over them. I kept them in the fridge for about four hours. Once the ribs were ready to wrap, that was my cue to get the wings out and onto the rack. They accompanied the ribs back in the pit.
The Ribs
I go back and forth, but pork ribs might be my favorite thing to smoke nowadays. Probably because I’m learning more variations, plus I discovered the miracle that is wrapping in foil a few months ago. Dry rub or wet, I also go to and fro, but I’m happy to keep trying to see what I prefer.
Anyway, for today’s cook, I’m trying a new rub, which was given to me by my future nephew in-law. Upon the wet-fingertip test, I thought this was a great time to try it out. My plan was to do one dry rib and one wet rib.
To prep, I trimmed the ribs St. Louis style, getting off the excess meat and fat. Then I put on a light coat of mustard, then dusted generously the new rub. I let the ribs sit on the counter and “sweat” with the rub on it (you’ll see the before and after shots – the ribs become darker as the sweat and let the rub settle in).
On the pit they went. I spritzed them with an apple juice/apple cider vinegar half-and-half mixture every 45 minutes. Only did this twice. After about 1.5 hours, the ribs were looking how I wanted them to know it’s time to wrap them… and so I did! With the foil down, I used the standard brown sugar, honey, and butter mix on both sides of the ribs, then placed them back on the pit meat side down.
The final result? Tender ribs that had a sweet glaze and smoky undertone and flavorful wings that didn’t necessarily need the buffalo and barbecue sauces I served with them.
My people seem pleased, so I’m pleased. I’ve been doing this style of ribs the last few times (saucing and glazing). As I’m trying to lose weight for my wedding in September, I think most of my future rib posts will be dry-rub recipes. Not that I don’t like glazing, but it’s a lot of sugar. I think dry-rub will give me more of a carnivore-diet-like option.
The Wine
OK. Here’s what many of you have been waiting for. What did I serve with these gameday treats? I selected Riondo Prosecco. It’s a sparkling, 100% Glera. What I like about having a prosecco with dishes like this is that it tames the spicier elements. It’s also a semi-sweet wine and pairs beautifully with the sugar and spice. Keep this in mind the next time you have tailgate treats like these. The best part is that Riondo Prosecco is extremely affordable and provides a very satisfying experience for the value.
Until next time, cheers!