I know the saying is "If there are no pictures, it didn't happen". Well I am technologically challenged, and even though I don't have pictures my scale yesterday says it did happen. Any way, I am competing in my first rib / loin cookoff June 11th in a small town near where I live so I have been trying to get some practice in after the long winter. Saturday I told my wife that I wanted to smoke a couple ribs for practice, well she decided that was her cue to start inviting friends over and that led to more smoking (not complaining at all).
So, I got 2 - 2.5 lb turkey breasts, brined, rubbed and wrapped in bacon, smoked for about 4.5 hours to 165 and sliced. 2 dozen chicken legs, rubbed and smoked for 1.5 hours. Made a batch of bpopovitz's No Boil Mac n Cheese (http://www.smokingmeatforums.com/forum/thread/96882/no-boil-macaroni-mac-cheese) which is becoming a staple at our house. I have modified a little to include pepper and 2 different types of seasoning salt mixed in with the milk before you pour it on. I have also found a Kraft cheese mixture that has Philly cream cheese in it that we really like. Smoke for an hour, stir and back on for another hour.
I read a post last week from ECTO1 about some competition ribs that he makes where he finishes off with Parkay squeezable and brown sugar so i decided to try it. One rack the way I normally do it (3-2-1) and one ECTO rack. My "judges" unanimously chose the ECTO rack (although they were several bottles into my cooler by that time). I put the Parkay and brown sugar on for the last hour, i am thinking maybe i should do the 3-2.5-1.5 next time to allow the ribs to glaze a little more.
ECTO are you out there? If so, could you let me know if I am doing it right???? Would like to try again this weekend to get it right before the cookoff.