Doing some beans and ribs for when my sister comes in town later this week. Going to be busy at work, so I figured i would get a jump on a couple things. So I am going to do 2 of the 3 steps (3-2-1) with the ribs and then reheat doing step 3. I am using some of the rub I had left from my Shoulder cook and few weeks ago.Then I can adjust the flavor for next time for a rib rub if needed.
I have trimmed the spares down to St.Luis cut. I am going to smoke the trimmings to either snack on or add to some greens I am making for dinner that night. But I am sure I will snack....oh I mean quality control taste.... yea that it is quality control..
I am also doing some smoked beans as well. I just took some canned beans and added yellow mustard, ketchup and brown sugar. I am putting a rack over the beans to smoke some of trimming and allow the dripping to add flavor to them.
I leave a void in the bottom left corner for air flow. I have lowered the stack.
Edited by jarjarchef - 8/19/12 at 5:22pm