My son, 5 yo, is starting to show interest in cooking and helping around in the kitchen so yesterday was a cook together. We smoked 2 racks of untrimmed spare ribs on the ECB.
Getting everything setup. Notice the fire extinguisher on picture left. He didn't do anything past help me set things up. We've worked on fire safety with him since he could walk as we spend most of the summer around a campfire.
Spreading yellow mustard and the dry rub on the ribs. Hands on projects work great for kids. Dry rub of brown sugar, paprika, dry mustard, black pepper, granulated garlic, coriander, granulated onion, red pepper flakes and a pinch of salt all ground in the coffee grinder that is never used for coffee.
Smoked for 5 hours at 225-250*F over lump charcoal with hickory chunks. Only needed to swap add charcoal once. Love the little $9 kingsford kettle that I picked up to hold the charcoal. Burns much better than the standard coal pan that comes with the ECB.
Nice crust on these. Served dry, without the devil's sauce.
Served with coleslaw, baked beans and baked potato.
Beans were modified. 16oz can of Bush's Original, 2TBLs of yellow mustard, 2 TBLs catchup, 2 tsp Frank's Red Hot, 3 TBLs Brown Sugar, and one small onion, diced. Into the oven, middle rack, covered, for 60 minutes at 350*F. Stir once or twice during cooking.
Conner had three trimmed spares and wants to do another smoke up today.