Sunday, April 28, 2013

The Sunday Rib Experiment: Part 6 - The End

St. Louis Pork Ribs done right!

And I'm stuffed.

The Sunday Rib Experiment: Part 5

After 5 hours these are leaving the smoker and heading to the grill to get sauced.  Could they stay in the smoker longer?  Sure!  As long and you are mopping and maintaining moisture in the smoker these ribs would just get better and better.

Note that the meat has pulled back from the bones..  If you want to check how they are doing just grab and end of the rack and curl it up tightly.  If you see the meat start to separate between the bones you are looking at a well done rack.

Sauce them up on both sides and BBQ until it thickens.

The Sunday Rib Experiment: Part 4

The last 45 minutes of smoking the ribs need to be wrapped in foil and placed back in the smoker.  This is a good time to empty out the mop sprayer onto the ribs to finish it off.  The foil wrap holds the steam in and will make the ribs very tender.

The Sunday Rib Experiment: Part 3

Smoked ribs don't need to be flipped.  They should always be loaded with the bone side down and left that way.  You can rotate the metal racks up and down for even cooking however.

Check your water pan every time you mop the ribs (every 45 minutes) to make sure it doesn't cook off all of the liquid.  If your pan runs dry so will your ribs.

The best free games every smartphone user should have

Whether you're waiting for the next console wars to start or simply prefer playing games on your mobile phone, there's no shortage of awesome smartphone games , and ones that won't cost you a dime. Here are 10 'must have' free downloads for Apple (iOS) and Android devices.

The Sunday Rib Experiment: Part 2

Place on the top racks of the smoker.  I'm going to smoke these for 5 hours at 250 degrees.  Remember that is 250 degrees WHERE THE MEAT IS, not where the thermometer is.  Most smokers have the gauge on the top and if it reads 250 on top it's more like 300 where your ribs are.

Water or Apple Juice in the drip pan to keep the ribs from drying out.  I'm using Hickory this time for the smoke.  I will mop (using the spray bottle) the Apple Cider Vinegar & Oil mixture onto the ribs every 45 minutes to keep them moist.

Once your ribs are in the smoker reward yourself for all of the hard work you've done!

The Lollipop War

The price in the U.S. is about 15 cents a pound higher than the price in the rest of the world. That costs Spangler Candy an additional $3 million a year.

The higher U.S. sugar price is spelled out in U.S. law. You can find it right here, in the latest version of the farm bill, which says the U.S. government shall guarantee a minimum price for sugar that is not to drop below 22.9 cents per pound.

Because of the higher price here, lots of candies that used to be made in the U.S. — Life Savers, candy canes — are now made overseas.


Another Dream Job!

A student from the U.K. has just landed the best summer job ever, as he gets to travel the world and test water slides for $34,000 a year.

Want To Blow $200?

This is What a Watermelon Stroller Looks Like.

Epcot’s Spaceship Earth turned into huge, animated Monsters Inc. characters

Spaceship Earth, otherwise known as that ride that looks like a huge golf ball, was turned into animated characters from Monsters, Inc. using a simple projector.

The Sunday Rib Experiment: Part 1

Rinsed, patted dry, then French's Yellow Mustard and Dry Rub (I use Bad Bryon's Butt Rub) on both sides.

Rub it all in for a great flavor and amazing bark.  The mustard helps hold onto the rub that tends to drip off as the ribs cook.

Back into the refrigerator (overnight is best) to soak up all the goodies you have applied.  Ribs should be taken out an hour before you plan to start smoking them to bring them up to room temperature. 

The mop.  This is a mixture of 60% Apple Cider Vinegar and 40% Canola Oil.  Make the day you plan to use it and don't refrigerate or it will turn into a thick mess that won't spray. 

The Challenge of Transporting the A-12s to Area 51

This story chronicles the efforts to build and use the carriages repeatedly to move the fully built A-12s and the YF-12s from Burbank to Area 51.

Eighteen trips were made to Area 51 and three trips were made to Palmdale to carry the first three SR-71s built.

GO, GO, GO!!!

What The World Eats

A week's worth of groceries.

Dinner Was Good Last Night

... and Yes Rotgut I know my Traeger needs cleaning.


Took out the seal in the large window above the stairs.  Moisture has gotten in between the panes of glass and turned it cloudy.

Bill is giving it a measure for a new window to be made.

Spring Cleaning

The fake Owl is all that stands between us and a deck covered with bird poop!


They say we can't go out there because we'll get eaten by Coyotes.

Thursday, April 25, 2013

Full Moon Rising

Last Night

A Bucket of Mercury!

Otter jumps in car and refuses to leave

Historical Pictures


Sen. Rand Paul Speaks Out Against Senators Voting without Reading the Bills

The Foot Powered (Treadle) Lathe

Kowloon Walled City: Remembering Hong Kong’s Chaotic City of Darkness

It's been 20 years (to the month) since Kowloon Walled City was demolished, but amazingly, it remains one of the most dense structures ever built. As many as 33,000 people crammed into the seven-acre plot, known in Cantonese as "the city of darkness," before they were relocated in 1993

Why the mantis shrimp is my new favorite animal - The Oatmeal

Click here to find out why.

The Truth Behind Calorie Labels

Plastic Surgery Blamed for Making All Miss Korea Contestants Look Alike

It's an accepted truism that all beauty pageant contestants have a certain similar "look," but one Japanese blog has touched off a firestorm of speculation that South Korea's plastic surgery craze may have taken that cliché too far.

China’s bird flu outbreak: 3 good signs, 3 bad signs and 3 very bad signs

Since the new avian flu strain H7N9 began appearing in China earlier this year, it’s infected over 100 people, killed 22, spread to five provinces plus Beijing and Shanghai and, as of Wednesday, is confirmed to have spread abroad to Taiwan.

 How worried should you be about this? How serious is the H7N9 outbreak? The simplest and most honest answer is that we don’t know what’s going to happen next, either with the virus, which may or may not mutate and become more transmittable, or with Chinese and international health-care authorities responsible for tamping it down. But there are some good signs, some bad signs and some very bad signs. Here are a few.

Just A Little Snack...


Surströmming (pronounced [sʉ̌ːʂtrœmːɪŋ], Swedish "soured (Baltic) herring") is a staple of traditional northern Swedish cuisine and is fermented Baltic herring. The Baltic herring, known as strömming in Swedish, is smaller than the Atlantic herring, found in the North Sea, and traditionally the definition of strömming (Baltic herring) is herring fished in the brackish waters of the Baltic north of the Kalmar sound [1] The herring used for surströmming are caught just prior to spawning. The fermentation starts from a lactic acid enzyme in the spine of the fish, and so the fermentation is by autolysis; together with bacteria, pungent smelling acids are formed in the fish such as propionic acid, butyric acid and acetic acid. Hydrogen sulphide is also produced.


Sunday, April 21, 2013

Wednesday, April 17, 2013

Heading To A Hotel Tomorrow Morning

The hardwood floors in our house have never been right since we first moved in July 2006.

The wood flooring was never allowed to shrink adequately prior to it being installed.  Once nailed down the boards contacted and we have been dodging growing cracks ever since!

This very dry winter was the final straw and out we go again for yet another attempt to fix the mess.  Our fingers are crossed.

Yes that is 2 quarters in that gap!

There are MANY cracks running the length of the entire hardwood floor.
This will be the first time Beo and Indy have left the house longer than an hour or so since they were brought home 4+ years ago.