Baby Backs for Memorial Day

Discussion in 'Pork' started by mike5051, May 29, 2016.

  1. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Rubbed with Jeff's rub fixing to get on the WSM at 225 for 5 hrs, no wrap.

     
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks like a tasty treat! I plan a Tri tip,SBT's and stuffed shrooms.
     
  3. joe black

    joe black Master of the Pit OTBS Member

    Looking good and ready to go, Mike. Waiting for the finished pics.

    Joe
     
  4. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Ribs, a whole chicken, and some quarters.  It's just me and my lady, so we are all set!




    Thanks for looking!

    Mike
     
    waterinholebrew and redheelerdog like this.
  5. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looking good Mike...

     
  6. Looks like plenty of great food for the holiday!!!

    Have fun!!!

    Have you ever tried stuffing the chicken cavity with onion, thyme and grapefruit(Oro Blanco specifically)?
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks mighty tasty Mike!

    Al
     
  8. joe black

    joe black Master of the Pit OTBS Member

    Great cook, Mike. The ribs have really good color and that chicken skin is awesome. How do you crisp your skin?

    Looks like a good holiday with leftovers for later, Joe. :points:
     
  9. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks redheelerdog!  I appreciate the points!

    Mike
     
  10. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks sfprankster!  I've stuffed the cavity with onions and oranges, but never grapefruit.There is thyme in my "Poultry Magic" seasoning on the outside and in the cavity.

    Mike
     
  11. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks Al!  Whatcha cooking today?

    Mike
     
  12. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thanks a bunch Joe!  I don't do anything special with the skin. Rinse, pat dry with paper towels, season the outside and cavity.  Smoke at 325-350 in the WSM.  This particular chicken had very thin skin which helps also.

    Mike
     
  13. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That all sure looks tasty Mike, nice job ! Thumbs Up
     
  14. b-one

    b-one Smoking Guru OTBS Member

    Nice finish,looks like food for awhile!
     

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