- A high quality smoker. Cheap smokers don’t hold consistent temperatures, and that’s the most important variable in cooking ribs
- Baby back ribs. In San Francisco, I’ve found Golden Gate Meat Company to be the best butcher around. Wherever you live, try to find the best meat source you can.
- A box or bag of apple wood chips. Apple tastes better than hickory or mesquite, and you don’t have to worry as much about over-smoking your meat. I hear pecan wood is also good, but it’s not readily available in California, so I’ve had no experience with it.
- Saran wrap
- Toothpicks
- A spray bottle
- Apple juice
- Charcoal. I prefer natural lump charcoal.
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#!/usr/bin/env ruby | |
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# Script to be called as an Xcode 4 behaviour which will attempt to | |
# uncrustify all source files in the open project. | |
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# (c) Copyright 2012 David Wagner. | |
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# Complain/commend: http://noiseandheat.com/ | |
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#*************************************************************************# |