This last Monday I cooked up some ribs and chicken for dinner with some friends. Here's some pictures from the cook.
I love to cook ribs and chicken. Means I get to sleep in. Fired the smoker up at roughly 10:30 AM.
I've been on a cherry wood kick lately. This cook wasn't any different. Threw several chunks into the ash pan about 20 minutes before the meat went on.
Started things off with 3 racks of St Louis spare ribs on a 275 degree pit.
Ribs at the 2 hr mark. Time to spritz.
While the ribs were cooking, I threw together a batch of bbq sauce.
Chickens ready to go on the pit. We brined these yard birds for 12 hours using the Slaughter House brine recipe, and then threw on some of our chicken rub.
Ribs off after the 2 1/2 hr mark, and ready to wrap.
Ribs wrapped with a little brown sugar, honey, apple juice, and then back onto the pit.
Yard birds joined the party after the ribs were wrapped. The chicken was place on one of the bottom racks which was running 10 degrees hotter then the rest of the pit.
The birds at the 1 1/2 hour mark. At this point they temped out at a IT of 132 degrees in the breast, and the legs and thighs at 145 degrees.
A shot of one of the racks after the glaze was applied.
I shot of the finished ribs.
Chicken and ribs ready to be served.
Good food, good friends, a great way to end the weekend.
Hope everyone had a great hump day. Thanks for looking.
I love to cook ribs and chicken. Means I get to sleep in. Fired the smoker up at roughly 10:30 AM.
I've been on a cherry wood kick lately. This cook wasn't any different. Threw several chunks into the ash pan about 20 minutes before the meat went on.
Started things off with 3 racks of St Louis spare ribs on a 275 degree pit.
Ribs at the 2 hr mark. Time to spritz.
While the ribs were cooking, I threw together a batch of bbq sauce.
Chickens ready to go on the pit. We brined these yard birds for 12 hours using the Slaughter House brine recipe, and then threw on some of our chicken rub.
Ribs off after the 2 1/2 hr mark, and ready to wrap.
Ribs wrapped with a little brown sugar, honey, apple juice, and then back onto the pit.
Yard birds joined the party after the ribs were wrapped. The chicken was place on one of the bottom racks which was running 10 degrees hotter then the rest of the pit.
The birds at the 1 1/2 hour mark. At this point they temped out at a IT of 132 degrees in the breast, and the legs and thighs at 145 degrees.
A shot of one of the racks after the glaze was applied.
I shot of the finished ribs.
Chicken and ribs ready to be served.
Good food, good friends, a great way to end the weekend.
Hope everyone had a great hump day. Thanks for looking.
