Meatstravaganza, day two

Today's kind of the mellow day for the ribby goodness. It's mostly stage two of the waiting game.

Here they are straight out of the brine, and into Meme's sink for rinsing off. (I promise I washed your sink afterwards, Meme!)


Freshly washed piggy parts. All ready for...


...the rub! Again, one of those I-don't-remember-where-I-read-it things: you want good coverage of the rub, but you don't want to cake it so it looks like you're about to deep fry the sucker. I seem to remember there being a bit about the rub burning off if you have too much.


Here they are all lined up pretty in the bottom of Meme's fridge, where they'll get their pellicle. From the way I understand it, the pellicle is a smoke-loving surface formed by long air drying of the meats.

I'm going to go collapse before people start arriving for the crazy eating and gaming weekend of doom!