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Baby Backs for Memorial Day

post #1 of 14
Thread Starter 

Rubbed with Jeff's rub fixing to get on the WSM at 225 for 5 hrs, no wrap.

 

post #2 of 14
Looks like a tasty treat! I plan a Tri tip,SBT's and stuffed shrooms.
post #3 of 14
Looking good and ready to go, Mike. Waiting for the finished pics.

Joe
post #4 of 14
Thread Starter 

Ribs, a whole chicken, and some quarters.  It's just me and my lady, so we are all set!

 

Thanks for looking!

 

Mike

post #5 of 14

Looking good Mike...

 

post #6 of 14

Looks like plenty of great food for the holiday!!!

 

Have fun!!!

 

 

 

Have you ever tried stuffing the chicken cavity with onion, thyme and grapefruit(Oro Blanco specifically)?

post #7 of 14

Looks mighty tasty Mike!

 

Al

post #8 of 14
Great cook, Mike. The ribs have really good color and that chicken skin is awesome. How do you crisp your skin?

Looks like a good holiday with leftovers for later, Joe. points.gif
post #9 of 14
Thread Starter 
Quote:
Originally Posted by redheelerdog View Post
 

Looking good Mike...

 

Thanks redheelerdog!  I appreciate the points!

 

Mike

post #10 of 14
Thread Starter 
Quote:
Originally Posted by sfprankster View Post
 

Looks like plenty of great food for the holiday!!!

 

Have fun!!!

 

 

 

Have you ever tried stuffing the chicken cavity with onion, thyme and grapefruit(Oro Blanco specifically)?

Thanks sfprankster!  I've stuffed the cavity with onions and oranges, but never grapefruit.There is thyme in my "Poultry Magic" seasoning on the outside and in the cavity.

 

Mike

post #11 of 14
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Looks mighty tasty Mike!

 

Al

Thanks Al!  Whatcha cooking today?

 

Mike

post #12 of 14
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

Great cook, Mike. The ribs have really good color and that chicken skin is awesome. How do you crisp your skin?

Looks like a good holiday with leftovers for later, Joe. points.gif

Thanks a bunch Joe!  I don't do anything special with the skin. Rinse, pat dry with paper towels, season the outside and cavity.  Smoke at 325-350 in the WSM.  This particular chicken had very thin skin which helps also.

 

Mike

post #13 of 14
That all sure looks tasty Mike, nice job ! icon14.gif
post #14 of 14
Nice finish,looks like food for awhile!
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