The start of a great weekend. We are smoking St Louis style spare ribs, conecuh sausage (if they don't carry conecuh sausage where you live, then move), and my first fatty. More to come tomorrow.
Tips For New Members.
If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
Something like that wouldn't need to be warmed up around here, it would be gone in no time...Looks like a nice fatty, what did you stuff it with? Good luck with the ribs, can't wait to see the money shot!
The fatty was stuffed with provolone cheese. Going to branch out and try new things next time, but it was a big hit for my first time. As for the ribs I guess I am a big tease and there will be no money shot. I pulled off the 4 racks and had 20 people chanting my name and I started cutting. I let everybody else get some and then made my plate and realized I hadn't documented it. I have let you guys down. The best/worst thing is they were considered hands down my best work. I did a couple of things different this go round. I rubbed them down with olive oil the day before and then the rub and wrapped them in plastic wrap. I also used half hickory chunks and half whole pecans. I guess I will have to try again and send pics. Until then this will have to do (man in cat vest is not me)