I wanted to try a bunch of new things today. I started out by preheating the MES to 275. Threw on the ribs with pepper, salt, garlic, and chili powder.
The membrane was hard as crap to get off so I just left it.
All sauced up and ready to be cut.
I do agree with what others have said about the butchers trimming the ribs too much. Out of the whole rack, maybe enough for one person. Maybe. The taste was great though. I smoked them for 4 hours straight and they were just to my liking.
My first try at a fatty. 1lb JD regular, 1lb ground sirloin mixed up and flattened. I forgot big ziplock bags at the store. Added cheddar cheese and jalapenos.
Probed, I don't think I'll probe next time. So much cheese, there's no way to get an accurate reading.
Temp was reading 171 so I took the fatty and ABTs out.
Looks good and tasted good for the bite I ate. Unfortunately it didn't seem like the sausage and sirloin was cooked all the way. It was in the smoker between 1.5-2 hours. I'll go three next time. I already had it cut so I couldn't throw it back on. I wasn't going to risk it by feeding it to everyone else, so I tossed it. Better luck next time.
The ABTs I did had strawberries stuffed in them. I wanted to do something different, I say why not?
Bacon and pepper was good, not a real strawberry flavor. It did have a hint of sweetness to it though.
Hope you enjoyed the pics, and hopefully I enjoy a fatty next time.
Edited by TheGoodSmoke - 11/17/13 at 7:41pm