Might be the weather change. Every joint with issues hurt like hell 2 days ago-especially knees. Seems a bit better now though- amped up the Aleve a bit Hope you are felling better
My wife made some meatloaf, two for the oven and two spicy loafs for the smoker. The pic makes them look too dark but they are a deep red. They turned out great. She treats me well.
SKEETER McCLUSKEY , ok, now I see what all the fuss was about. Great tasting piece of meat. I did a simple Santa Maria style wit Salt, pepper and granulated garlic. Burned some hickory pellets for added flavor. A few taters on the side. Glad. Was able to finally try it. It won’t be the last time. I had to do this in the pouring rain with the grill up against the sliding glass door on the deck. I figured if it’s going to rain worse over the next few days I had better make it tonight. Feeling better today, so it was time.
Did some ribs last week on the Weber Smokey Mountain for the first time in years. Used Hickory, smoked two racks but foiled the bottom rack after 3 hrs and left the top for 5 hrs not foiled. I've never messed with foil much but it may be my new go to method, though next time I might finish for an hr in the oven, which I think would be the "3,2,1" method. Anyway, they came out nice, falling off the bone. The ones left on top rack unfoiled were a little tougher but still good.
Everyone has preferences for their food, but for the hardcore BBQ competition crowd "falling off the bone" is way over done, you're "supposed" to bite the meat off the bone with a slight tug leaving a distinct bite mark.
