Our next competition is fast approaching, so I decided I would cook a rack of spares today and play around with plating them. I have never done ribs for a KCBS event, so I want my plate to look really good for my first time.
I cut the spares down to St. Louis cut and trimmed them up really good. Spread a little yellow mustard on and applied my pork rub liberally on both sides.
I put them on my top rack over lump coals running about 250 degrees. I also decided to do a whole chicken for some chicken salad for the upcoming week.
Got some fresh parsley and made my practice turn-in plate.
Gorgeous weather in NC today, enjoyed a few beers from a local brewery while the smoker was doing its thing.
2 hours in, had the color I wanted so time to wrap. I wrap up tight with double layer foil. Put a handful of light brown sugar, a little honey, and a generous amount of squeeze butter. Love the richness the butter gives the meat.
After 2 hours in the wrap they were done. Pulled them out and let them rest on the counter.
Sliced and plated.
The chicken turned out looking mighty fine too. Will enjoy that this week for lunch at work!
I cut the spares down to St. Louis cut and trimmed them up really good. Spread a little yellow mustard on and applied my pork rub liberally on both sides.
I put them on my top rack over lump coals running about 250 degrees. I also decided to do a whole chicken for some chicken salad for the upcoming week.
Got some fresh parsley and made my practice turn-in plate.
Gorgeous weather in NC today, enjoyed a few beers from a local brewery while the smoker was doing its thing.
2 hours in, had the color I wanted so time to wrap. I wrap up tight with double layer foil. Put a handful of light brown sugar, a little honey, and a generous amount of squeeze butter. Love the richness the butter gives the meat.
After 2 hours in the wrap they were done. Pulled them out and let them rest on the counter.
Sliced and plated.
The chicken turned out looking mighty fine too. Will enjoy that this week for lunch at work!
