Got the idea to do these two together from Jeff Phillips, came out great!
All were rubbed with a modified version of Mr. Phillips rib rub recipe, I went for a straight smoke on the ribs, didn't bother with the 3-2-1 method and they turned out real nice!
Letting everything come to room temp...
Chugging away at a steady 225 degrees!
Pulled the ham after 3.5 hours, IT was at 158 degrees, nice eating temp!
Sliced up real nice with the electric slicer!
Toasted caraway rye with butter and yellow mustard...delicious!
At roughly 5 3/4 hours...
Pulled them out about 15 minutes later...I felt like Fred Flintstone carrying that tray in the house!
All prepped up and ready for consumption with some slaw and tater salad, I ate a full rack, it was a bit too much but worth every bite! I drizzled a little bit of fiery jerk sauce on the ribs too, it had quite a nice KICK to it!
All were rubbed with a modified version of Mr. Phillips rib rub recipe, I went for a straight smoke on the ribs, didn't bother with the 3-2-1 method and they turned out real nice!
Letting everything come to room temp...
Chugging away at a steady 225 degrees!
Pulled the ham after 3.5 hours, IT was at 158 degrees, nice eating temp!
Sliced up real nice with the electric slicer!
Toasted caraway rye with butter and yellow mustard...delicious!
At roughly 5 3/4 hours...
Pulled them out about 15 minutes later...I felt like Fred Flintstone carrying that tray in the house!
All prepped up and ready for consumption with some slaw and tater salad, I ate a full rack, it was a bit too much but worth every bite! I drizzled a little bit of fiery jerk sauce on the ribs too, it had quite a nice KICK to it!
