Howdy everyone! It's been ages since i've posted any Q on here so here we go...
last weekend i planned a bbq at my place and invited a hand full of friends and coworkers. The plan was BB Ribs and Smoked Mac N Cheese (first time trying this popular recipe from the forum). A friend of mine who is in love with my ribs asked "what needs to be done to get Ribs at the party"...as i had not planned to make ribs. I told him it's a 3 step process...
1) go buy the ribs (as i already bought 2 butts)
2) bring the ribs to me early in the morning (party started at 4pm)
3) force me to readjust my whole cooking schedule! LOL
Low and behold he shows up at my house at 7am with 3 racks of ribs.
I started the 2 butts at midnight the night before and let them smoke around 250 through the night. I had to hop online for a conference all with a client till around noon but checked the temp in the smoker and it was slowly dying out...i forgot that i usually add more coal after 10 hours in the WSM just to keep it going strong...i was at the 11-12 hour mark at this point and was losing temp. Had to put the call on hold for 15 mins and speed down the road to home depot for some more Kingsford! Whoo that was close!
At 1pm i put the ribs on and did the 2-2-1 method. Usually i do more like 2-1.5-.5 but for some reason this time the foiling didnt really steam and tenderize them as fast as usual. probably had to do with the fact that i had to foil in the oven because it was nearing time to remove the butts at the 3pm mark and didnt want to deal with lose heat to the ribs.
Butts came off around 3 anyway and into the cooler. Then on went the Mac N Cheese!
Everything was ready around 6pm and put it all on the table. Unfortunatly i was distracted by entertaining people and teaching the rib guy how i make them so i didnt take a whole bunch of pictures as i a planned
But here are a few....
the ribs after the first 2 hours
Everything out on the table! Smoked mac N cheese in the middle. i did 2 styles of pulled pork. The one on the left is standard SoFloQuer's finish sauce. On the right i minced up some seranos and jalepenos (6 of each) and let them soak all day in another batch of vinegar finishing sauce. Going for a spicy peppery one! Both came out great, the pepper one wasnt as spicy as i thought it would be
For the Mac i would put something else in it...i did sharp cheddar and mozz. but it was a little bland minus the smoke flavor
Pepper Pork close up (not quite a Bear View LOL )
The bonfire happened after and was a nice relaxing end to the day
last weekend i planned a bbq at my place and invited a hand full of friends and coworkers. The plan was BB Ribs and Smoked Mac N Cheese (first time trying this popular recipe from the forum). A friend of mine who is in love with my ribs asked "what needs to be done to get Ribs at the party"...as i had not planned to make ribs. I told him it's a 3 step process...
1) go buy the ribs (as i already bought 2 butts)
2) bring the ribs to me early in the morning (party started at 4pm)
3) force me to readjust my whole cooking schedule! LOL
Low and behold he shows up at my house at 7am with 3 racks of ribs.
I started the 2 butts at midnight the night before and let them smoke around 250 through the night. I had to hop online for a conference all with a client till around noon but checked the temp in the smoker and it was slowly dying out...i forgot that i usually add more coal after 10 hours in the WSM just to keep it going strong...i was at the 11-12 hour mark at this point and was losing temp. Had to put the call on hold for 15 mins and speed down the road to home depot for some more Kingsford! Whoo that was close!
At 1pm i put the ribs on and did the 2-2-1 method. Usually i do more like 2-1.5-.5 but for some reason this time the foiling didnt really steam and tenderize them as fast as usual. probably had to do with the fact that i had to foil in the oven because it was nearing time to remove the butts at the 3pm mark and didnt want to deal with lose heat to the ribs.
Butts came off around 3 anyway and into the cooler. Then on went the Mac N Cheese!
Everything was ready around 6pm and put it all on the table. Unfortunatly i was distracted by entertaining people and teaching the rib guy how i make them so i didnt take a whole bunch of pictures as i a planned
But here are a few....
the ribs after the first 2 hours
Everything out on the table! Smoked mac N cheese in the middle. i did 2 styles of pulled pork. The one on the left is standard SoFloQuer's finish sauce. On the right i minced up some seranos and jalepenos (6 of each) and let them soak all day in another batch of vinegar finishing sauce. Going for a spicy peppery one! Both came out great, the pepper one wasnt as spicy as i thought it would be
For the Mac i would put something else in it...i did sharp cheddar and mozz. but it was a little bland minus the smoke flavor
Pepper Pork close up (not quite a Bear View LOL )
The bonfire happened after and was a nice relaxing end to the day
