Baby Back Ribs done 3-1-1 method, Ronbeaux's "Bone Schmuckin' Good Chicken"(Sorry Ron I had to try that chicken it looked so good! :P ) Bear Apple Baked Beans and Pineapple Slaw.
1st my own dry rub and 240deg low rack with hickory smoke & a drip pan full of water and beer.then I mopped with apple juice/pineapple juice/maple syrup mix, sprinkled with turbinado sugar & double foiled onto extended racks
I put SnP on some bone in breasts and put them on the lower rack for a good branding then I put them into a foil pan to cook with a combo of Bears BBQ sauce and other "stuff"
After an hour in foil I opened up the ribs and put them on the rack with a good mopping of bears spicy BBQ sauce mixed 50/50 with the drippings in the foil
after another hour on rack with saucing every 15 I pulled the ribs
when the chicken hit 165deg I pulled it out of the pan and coated with the sauce and grilled direct to finish
I used Bears Spicy BBQ sauce in stead of Blues Hog in the beans (I wish I had some Blues Hog )
Then I added a jar of Marzetti slaw dressing to a pound of bag slaw veggies and tossed in half a can of pineapple tidbits
The reason I did chicken and ribs was my wife doesn't like ribs
Thanks again Ronbeaux for the inspiration on the Bone Schmuckin' Good Chicken
1st my own dry rub and 240deg low rack with hickory smoke & a drip pan full of water and beer.then I mopped with apple juice/pineapple juice/maple syrup mix, sprinkled with turbinado sugar & double foiled onto extended racks
I put SnP on some bone in breasts and put them on the lower rack for a good branding then I put them into a foil pan to cook with a combo of Bears BBQ sauce and other "stuff"
After an hour in foil I opened up the ribs and put them on the rack with a good mopping of bears spicy BBQ sauce mixed 50/50 with the drippings in the foil
after another hour on rack with saucing every 15 I pulled the ribs
when the chicken hit 165deg I pulled it out of the pan and coated with the sauce and grilled direct to finish
I used Bears Spicy BBQ sauce in stead of Blues Hog in the beans (I wish I had some Blues Hog )
Then I added a jar of Marzetti slaw dressing to a pound of bag slaw veggies and tossed in half a can of pineapple tidbits
The reason I did chicken and ribs was my wife doesn't like ribs
Thanks again Ronbeaux for the inspiration on the Bone Schmuckin' Good Chicken
