Yesterday it was cold and raining but I could not let this stop me so I hooked up the PID and warmed up the smoker.
Next got the ribs ready and put on the smoker. One half with (Billbo’s rub) and the other with garlic, salt and pepper for the wife. http://www.smokingmeatforums.com/t/77564/billbos-world-famous-dry-rub-bbq-sauce-recipes
Doing the 2-2-1 method with apple juice in the foil and cherry pellets.
After I foiled the ribs and put them back on the smoker I fried some potatoes in EVOO and a red bell pepper rub I found here. http://www.smokingmeatforums.com/a/red-bell-pepper-rub-naturally-sweet-and-mildy-spicy-no-sugar
Then I got two eggs ready. Boiled 9 mins chilled and peeled. Some bob evans sausage and made two for the wife.
That left me ½ a chub so I flattened it out and added the potatoes and some sharp cheddar that was smoked in cherry.
I folded it up but it looked like a boat so I added more cheese and some foil.
I was wondering if the foil would work and thought the cheese might get away from me so I moved it into a foil pan and dusted it with Billbo’s rub.
After un foiling the ribs and putting them on the bottom rack I put the Mini fatty in the smoker.
An hour or so latter the finished pics.
Ribs
Fall off the bone tender.
The fattie
The egg.
I was surprised to see the cheese was still together on the fatty and it was great tasting with the bell pepper, cheese, rub, and sausage.
The ribs were at least in the top 5 ribs I have ever made. I have never used foiling before like this but will from now on. 2-2-1 Thank you SMF. Also the Billbo’s rub I got from here was really good.
Thank you Billbo!
The scotch eggs turned out great for my wife. The yokes were just right.
The fatty and a egg were dinner and the ribs were lunch today looking out the window at the snow.
Thanks for looking. Stan
Next got the ribs ready and put on the smoker. One half with (Billbo’s rub) and the other with garlic, salt and pepper for the wife. http://www.smokingmeatforums.com/t/77564/billbos-world-famous-dry-rub-bbq-sauce-recipes
Doing the 2-2-1 method with apple juice in the foil and cherry pellets.
After I foiled the ribs and put them back on the smoker I fried some potatoes in EVOO and a red bell pepper rub I found here. http://www.smokingmeatforums.com/a/red-bell-pepper-rub-naturally-sweet-and-mildy-spicy-no-sugar
Then I got two eggs ready. Boiled 9 mins chilled and peeled. Some bob evans sausage and made two for the wife.
That left me ½ a chub so I flattened it out and added the potatoes and some sharp cheddar that was smoked in cherry.
I folded it up but it looked like a boat so I added more cheese and some foil.
I was wondering if the foil would work and thought the cheese might get away from me so I moved it into a foil pan and dusted it with Billbo’s rub.
After un foiling the ribs and putting them on the bottom rack I put the Mini fatty in the smoker.
An hour or so latter the finished pics.
Ribs
Fall off the bone tender.
The fattie
The egg.
I was surprised to see the cheese was still together on the fatty and it was great tasting with the bell pepper, cheese, rub, and sausage.
The ribs were at least in the top 5 ribs I have ever made. I have never used foiling before like this but will from now on. 2-2-1 Thank you SMF. Also the Billbo’s rub I got from here was really good.
Thank you Billbo!
The scotch eggs turned out great for my wife. The yokes were just right.
The fatty and a egg were dinner and the ribs were lunch today looking out the window at the snow.
Thanks for looking. Stan
