baby backs

miamirick

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plantation fl

• Feb 28, 2010

• #1

had some friends over last night and decided to make some ribs
first shot is slathered in mustard and some nice rub, brown sugar, onion and garlic powder, cayanne pepper
second shot is just being foiled
third shot is the money

 

miamirick

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plantation fl

• Feb 28, 2010

• #2

had a chuckie also

 

miamirick

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plantation fl

• Feb 28, 2010

• #3

and some wings

 

miamirick

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plantation fl

• Feb 28, 2010

• #4

and some ABT's and sausages
abt's are filled with seafood cheese
that smoker is a pretty picture

 

denver dave

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Frederick, CO

• Feb 28, 2010

• #5

In short, you had a feast!!! Well done. You feed your friends real well. Can I be a friend?

 

rdknb

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Chester (Kent Island), Md

• Feb 28, 2010

• #6

that looks great you did well

 

mballi3011

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• Feb 28, 2010

• #7

Man Rick you should have a full smoker there. Everything looks great and all I could wish is that I was sitting on your cough awaiting you food too.

Plus it's probally warmer there too.

 

miamirick

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plantation fl

• Feb 28, 2010

• #8

thanks for the comments guys
dave you come on down for the next one
Mark the smoker was quite full, i had a couple fatties going also(different threads)

 

mama's smoke

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Austin, TX

• Mar 1, 2010

• #9

The planning, alone, is impressive. In what order and at what temps did you do these? Just wondering how everything was planned out. Once again, impressive.

 

miamirick

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plantation fl

• Mar 2, 2010

• #10

labongio, i always make most everything up on friday night after work to help decompress, sat i put on the big items around noon and all the apps which only take an hour or two i put on during intervals always keep temp around 225-250
this party started around 8 and i went to bed around three
was for my son and his friends all 16 and 17 so they eat everything that i put out. also had the deep fryer going and was making wings and fries in that. like to have the party at home so they stay out of trouble! so i bribe em with food

 

mama's smoke

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• Mar 4, 2010

• #11

Now that's a plan.

 

W

wmarkw

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Evans, GA

• Mar 4, 2010

• #12

Nice work! How is the seafood dip/spread in the abts?? I was thinking of mixing it up and trying something different and thats a good idea.

 

treegje

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Belgium

• Mar 4, 2010

• #13

Looks great, wish I was there to help put some of that away.