Got a cupla mangos about a week ago, were hard as a rock. Put them in a brown paper bag and i could start to smell them towards the end of the week so i knew it was time to give these abt's a shot... Jalepenos from the garden, a mix of green to bicolor to full red ones... dunno why i didnt take a pic, but here they are on the smoker. Is the last you will see of them. lets just say a slightly picture challanged thread. Happens when chit gets eaten before a camera is thought about...
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I have had this porketta seasoning i got a while back and never tried it till today. Victim today is a butt just over 4 lbs.
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found these two guys loittering in the cupboard.....
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on the smoker...
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smoker pretty much full.
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so had the ABT.s for snack... didnt have any foil so figured i would give the ribs and the butt a shot without foiling. mixed up some SBR's with some apple juice...used it as a mop on the ribs and the butt. here are the finished ribs. about 5 hours at average 230-240 degrees and used cherry for smoke. i pulled the porketta when the ribs were done and finished it off in the O.
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had the ribs for supper but had to wait on the porketta. here it is when removed from O at IT of 190.
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and here it is torn up..... had real good flavor, lotsa fennel seed in the mix so had that licorice type hint that is also found in italian sausage.
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i am planning on a sammie for lunch tomorrow with some of my freshly made kraut...
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thks for checking my pics
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I have had this porketta seasoning i got a while back and never tried it till today. Victim today is a butt just over 4 lbs.
*
found these two guys loittering in the cupboard.....
*
on the smoker...
*
smoker pretty much full.
*
so had the ABT.s for snack... didnt have any foil so figured i would give the ribs and the butt a shot without foiling. mixed up some SBR's with some apple juice...used it as a mop on the ribs and the butt. here are the finished ribs. about 5 hours at average 230-240 degrees and used cherry for smoke. i pulled the porketta when the ribs were done and finished it off in the O.
*
had the ribs for supper but had to wait on the porketta. here it is when removed from O at IT of 190.
*
and here it is torn up..... had real good flavor, lotsa fennel seed in the mix so had that licorice type hint that is also found in italian sausage.
*
i am planning on a sammie for lunch tomorrow with some of my freshly made kraut...
*
thks for checking my pics