OK folks—my first attempt at posting photos of my smoke.
Unfortunately I had already begun prepping before I thought about the camera.
I used a one-pound roll of Owens Hot sausage and flattened it in a Ziploc bag with a short visit to the freezer. Sautéed some onion and garlic and then added some smoked bell pepper and jalapenos.
Topped it with some sharp cheddar and mozzarella cheese.
Managed to get it rolled up using the bottom half of the Ziploc.
The wife laced the bacon while I was rolling the fatty.
Had to squeeze the ends of the fatty a little so the bacon would cover it completely.
Just a sprinkling of my homemade rib rub.
Oh yea—I rubbed down two baby backs the night before.
Ribs are ready for the smoker.
Set the smoker at 225 and in went the meats.
Took the fatty out at 165 and placed it in a 400 degree oven to crisp up the bacon.
Used the 2-2-1 on one rack and 3-1-1- on the other using apple juice as the liquid.
Sorry, but by the time they were done we were hungry and I was suffering from aluminum poisoning so I failed to photo it plated.