I’m prone to procrastination from time to time. The way to stop procrastination is to identify when procrastination is happening, then just stop procrastinating. Yeah, easier said than done. Identifying procrastination in the moment isn’t always easy for a variety of reasons, but I’d like to get better at it so I can move on.
What about a fun (simple) device to help break the cycle of procrastination? I’m thinking a big button that logs the moment in time when I’ve decided that I’m procrastinating. It should also make an amusing noise or something (gong show?). A bonus would be if it recommended a low friction task I could do. It could even be integrated with a Pomodoro timer (e.g. stop procrastinating, start a pomodoro with this task).
…to those [chains] who bailed because being in New York was all about optics, profitability and gross revenues: Please don’t let the bridge and tunnel hit you in the — The New York Times won’t let me say it, but you know what I mean.
Total cooking time 7 hours plus overnight seasoning
2 Racks baby back ribs
4 Tablespoons Kosher Salt 4 Tablespoons Packed Light Brown Sugar 2 Tablespoons Ground black pepper
1/4 cup gochujang 3/4 cup apple cider vinegar 1/4 cup packed light brown sugar 1/2 teaspoon ground black pepper 1/4 teaspoon ground chipotle pepper 1/8 teaspoon crushed red pepper flakes 1/2 teaspoon paprika
The day or evening before, remove silver skin from ribs and apply rub. Wrap in plastic and refrigerate overnight.
The next day, rinse ribs in cold water and pat dry. Return to fridge and allow to dry/cool for an hour or so. Putting in freezer for an hour right before cooking might increase smoke ring.
Prepare a fire for indirect cooking at around 250º. Add some hardwood for flavor (I use 5-6 chunks of cherry or apple). Allow temperature to stabilize and wait for the blue smoke.
Smoke ribs for 4 hours, maintaining 250º temperature.
Meanwhile, combine all ingredients for glaze.
After 4 hours, glaze ribs all over. Repeat every hour.
At 7 hours total cooking time, check for doneness (your preference, toothpick, bend, whatever). Let them cook without additional glaze if they need some more time. When they are done, take them off and glaze one last time.
Allow ribs to rest for 10 – 20 minutes before cutting and serving.