Hello all,
Its been a great summer so far...I have gotten a smoke in at least once a month..and that is saying a lot with work as busy as it has been!!!
I was talking Ribs with a Microsoft Rep from Houston, Tx.....and all that talk made me really hungry for ribs this weekend!
I smoked a single rack of spares, and a rack of baby backs...plus cut up the sausage for some sausage burnt ends (read my other posts...you will see my wife will not let me smoke unless I make these...hehe)
I used a store bought rub (from Jackstack) and I am a little worried about it...(not that Jackstack doesnt make a good rub, but I have always made my own...)...Smoking with Hickory and the last chunk of apple I had.
Did the 2-2-1 method...My Mop was Apple Juice, Bacardi Gold 151, and a little apple vinegar...
Ended up making a finishing sauce fro the JackStack BBQ sauce, coffee and a little Olive Oil.
Here is the QVIEW...
All Wrapped up from the night before...waiting for the smoker to start smoking...
As you can see...the mustard kinda came through the rub, and the rub had a much darker color then what I usually do...
Into the Smoker...cooked at 220-240 for the 5 hour total...
Clean up Crew is ready and willing!!!
Finished Product...had a hard time cutting them due to the crust and the meat just falling off the bone...from the burnt ends coming off the cut, the rub is pretty salty...Good thing my wife lives on salt...I wont buy rubs again...mine is better!!!
Spares...
BabyBacks...
Sausage burnt ends (the skirt from the spares was cut up for burnt ends too)
Cant wait to eat...I have some corn on the cob in the smoker right now....Dinner bell should ring in about 15 minutes!!!
Thanks for viewing,
BoneDadddy
Its been a great summer so far...I have gotten a smoke in at least once a month..and that is saying a lot with work as busy as it has been!!!
I was talking Ribs with a Microsoft Rep from Houston, Tx.....and all that talk made me really hungry for ribs this weekend!
I smoked a single rack of spares, and a rack of baby backs...plus cut up the sausage for some sausage burnt ends (read my other posts...you will see my wife will not let me smoke unless I make these...hehe)
I used a store bought rub (from Jackstack) and I am a little worried about it...(not that Jackstack doesnt make a good rub, but I have always made my own...)...Smoking with Hickory and the last chunk of apple I had.
Did the 2-2-1 method...My Mop was Apple Juice, Bacardi Gold 151, and a little apple vinegar...
Ended up making a finishing sauce fro the JackStack BBQ sauce, coffee and a little Olive Oil.
Here is the QVIEW...
All Wrapped up from the night before...waiting for the smoker to start smoking...
As you can see...the mustard kinda came through the rub, and the rub had a much darker color then what I usually do...
Into the Smoker...cooked at 220-240 for the 5 hour total...
Clean up Crew is ready and willing!!!
Finished Product...had a hard time cutting them due to the crust and the meat just falling off the bone...from the burnt ends coming off the cut, the rub is pretty salty...Good thing my wife lives on salt...I wont buy rubs again...mine is better!!!
Spares...
BabyBacks...
Sausage burnt ends (the skirt from the spares was cut up for burnt ends too)
Cant wait to eat...I have some corn on the cob in the smoker right now....Dinner bell should ring in about 15 minutes!!!
Thanks for viewing,
BoneDadddy
