Started the smoker again early this morning for an afternoon feast. Put a small (4lb) butt on at 6, 4 racks of ribs on at 6:30 and wings will go on at 9:30. Also gonna try smoking a couple vidalia onions. I used a modified snakebite rub on all the above.
For the ribs and butt, I left the salt out so I could rub twice without getting too salty. I applied kosher salt to the meat a few minutes before applying the mustard and rub. I added 1/2 cup of brown sugar to the first rub, but not for the second rub. I use cayenne instead of wasabi. The first rub wen on last night and sat overnight. The second rub went on just before placing on the smoker. Spritzing with a 2:1 apple juice to rum juice every hour. For the ribs, I am using the 3-2-1 method and a rack in the smoker. The butt will go on the for about 5 hours (temp dependent), on the grill for 45 minutes, then wrapped in aluminum foil and a large towel and put in a cooler for 45 minutes.
The wings sat in a brine overnight and tossed in a modified snakebite rub this morning. For the wings, I left the salt out, added 1/2 cup brown sugar and a tsp of rubbed sage. They will go on the smoker for 2.5 hours then on the grill for 1/2 hour.
The onion was cross cut at 90 degrees 3/4 through and cored 3/4 through. Filled the core 1/2 full with wing rub from the Melting Pot (just something I had I thought I'd try) and then packed full with butter. They were wrapped in foil with a chimney top and I poured a little bit of rum in. They sat in that overnight and are going on the smoker now (8:30 am) for 4 hours.
I have been able to maintain the temperature much better this time. It's been holding between 214 and 223 for a couple hours with very litter intervention. Hopefully I can keep that going.
Here's the first picture...more to come.
For the ribs and butt, I left the salt out so I could rub twice without getting too salty. I applied kosher salt to the meat a few minutes before applying the mustard and rub. I added 1/2 cup of brown sugar to the first rub, but not for the second rub. I use cayenne instead of wasabi. The first rub wen on last night and sat overnight. The second rub went on just before placing on the smoker. Spritzing with a 2:1 apple juice to rum juice every hour. For the ribs, I am using the 3-2-1 method and a rack in the smoker. The butt will go on the for about 5 hours (temp dependent), on the grill for 45 minutes, then wrapped in aluminum foil and a large towel and put in a cooler for 45 minutes.
The wings sat in a brine overnight and tossed in a modified snakebite rub this morning. For the wings, I left the salt out, added 1/2 cup brown sugar and a tsp of rubbed sage. They will go on the smoker for 2.5 hours then on the grill for 1/2 hour.
The onion was cross cut at 90 degrees 3/4 through and cored 3/4 through. Filled the core 1/2 full with wing rub from the Melting Pot (just something I had I thought I'd try) and then packed full with butter. They were wrapped in foil with a chimney top and I poured a little bit of rum in. They sat in that overnight and are going on the smoker now (8:30 am) for 4 hours.
I have been able to maintain the temperature much better this time. It's been holding between 214 and 223 for a couple hours with very litter intervention. Hopefully I can keep that going.
Here's the first picture...more to come.
