A rundown of what I did before the pics. I rubbed the K.C. cut spares, and rib tips with yellow mustard, and then with a basic rub about 30 mins bfore they went on the smoker. I did a small first batch of rib tips to get the timing down, and for a snack. Rib tips were pulled at 2.5 hours, tented in foil with apple juice, and some honey, and put back on the smoker for 30 mins. Turned out very good. I put the 2nd bactch of tips on about 4 hours into the smoke. The kilbasa was previously cmoked, but I wanted extra flavor so I put it on for the first hour with the ribs and first batch of tips. at 4.5 hours I put the heds of garlic in ths smoker wrapped doused in olive oil, and wrapped in foil. The spares I pulled at just over 5 hours when they passed the tong test, I wrapped them in foil the same method as above, and put them back on the smoker so I did a 5-1 for the spares, no spritz, no sauce. The tips came about a half hour after the ribs, and they got the tented foil treatment as well for 30 mins.
In the interim, I fired up my
Weber kettle for smoking, and put the beans(brown sugar, honey, black pepper, onion, garlic, worstershire, curry, pickle relish,kilbasa) on, and cooked them for about an hour, I then moved the lit lump, added some more, and set up
the kettle for grilling the corn on the cob, and the pineapple. The corn I soaked in an ice water bath for about 3 hours, and grilled it with the husks on until it was charred. The pineapple I marinated for 4 hours in melted butter, salt, black pepper, a dash of hotsauce, honey, and rum. Grilled and sprinkled with cinnamon sugar.
Overall a good meal, squeezed the smoked garlic on the corn with butter and salt, and enjoyed everything else alot.
Another good smoke on the loaner
WSM, it will be going back soon, and I will pull my
chargriller offset out of the garage. The
WSM is a fine piece of equiptment, it holds a steady temp for hours, and does a fine job. The only drawback is capacity, it is just too tight of a squeeze, and I would not want to use the bottom rack fearing the emps would be too high that close to the water pan, and fire. The
WSM runs hot as it is, and I wouldnt want to be moving food from rack to rack. Just my humble opinion, and I would still buy one since most of the smokes I do are small in nature, I am still gald I have the larger offset.
2.5 hours:
1st batch of tips:
Spares @ 4 hours:
gettin the Weber ready:
beansw/kilbasa:
grilled pineapple:
smoked garlic:
finished K.C. spares:
taste test:
2nd batch rib tips:
the spread:
thanks for looking at the pics of my days work.
