Had some family over for a little swimming and BBQ for the Labor Day weekend. It had been awhile since I had put any heat in the Yoder. Decided on pork spares, tri-tip, legs and thighs, and some ABTs for snacking! Spent Sunday evening prepping all the meat. Rubbed down the spares and the tri-tip w/ yellow mustard. Seasoned the pork spares w/ Spade-L-ranch pork rub and alittle brown sugar. The tri-tip got the Spade-L-ranch beef rub and brown sugar aswell. Removed the skin from the chicken, trimmed it up a bit, seasoned w/ Spade-L-ranch poultry and reapplied the skin. Wrapped them all up in celophane and put em' to bed for the night in the fridge.
Started the firebox w/ a chimney of Royal Oak, and continued the cook w/ splits of almond as fuel. I used the 3-2-1 method on the spares and spritzed them w/ apple juice about once and hour. Added apple juice, a light coat of sauce, and foiled them at the three hour mark. I thinned out some Sweet Baby Rays sauce w/ ketchup, cider vinegar, cinnamon, paprika, brown sugar and garlic powder. Sauce was brushed lightly on all the dishes around the last 30 minuets or so before being pulled. Tri-tip came off at 143 internal. Everything was foiled and left to rest for a half hour or so after coming out of the Yoder.
Topped of the feast w/ some macaroni salad, a fresh green salad w/ cranberries, almonds, and crutons. Added a loaf of rosemary olive-oil jalapeno bread to the mix aswell. Sold out and bought bread at the store:) Wife threw down on some brownies topped w/ carmel for desert. Sorry no pics of the brownies:(
Edited by BigKvn1 - 9/6/11 at 3:11pm