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  1. sparks65

    Yard bird for dinner.

    I smoked a chicken the other day along with 4 thighs.  Cut the bird in half, No oil, just rub.  Smoked indirect @375-400° for about 45, 50  min. IT of about 180°. The skin was kinda crispy when it came off, but got fairly rubbery after a bit.  Sigh!  The left overs made killer chicken soup.
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  5. Baby Backs for dinner

    Baby Backs for dinner

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  6. sparks65

    Baby Backs for dinner

    I did 2 racks of BB on the Primo last night.  1/2 basket of lump and Cherry for smoke.   I did a 3-45-45 smoke.  Turned out not to bad. Thanks for looking'.
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  9. sparks65

    Prime Rib

    Thanks MOI.  Yorkshire Pudding, Yorkshire Duff, Pop overs.  either or.  Soak 'em in gravy...Delish.
  10. Prime Rib

    Prime Rib

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  11. sparks65

    Prime Rib

    Smoked a 2.9KG (6+lb) Prime rib yesterday. Slatherd with Dijon, chopped Rosemary, S&P, and onion pwdr. Cooked indirect, Cherry and Maple for smoke. Pit temp between 255 and 270°. Smoke time was 5.5 hr and a bit spent searing at the end. Final IT was 143° but probably pushing 150° after the rest...
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  16. sparks65

    Beef ribs

    Smokin Al.  I find that at 1 hr + in the foil, the ribs are way more than fall off the bone.  The last 45 min. aside from mopping kinda firms the meat up a bit. Not too sure what they would be like after 2 hr braising. I usually add 1/2C of beef broth to the pack....Maybe I shouldn't?
  17. Beef ribs

    Beef ribs

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  18. sparks65

    Beef ribs

    Smoked off 2 racks of beef ribs on my Primo XL  I use the same technic as for pork ribs, 3-1-45. Pit temp @ 240°, 1/2 basket o lump charcoal and Cherry blocks (should have used Oak) for smoke.  Turned out not too bad.
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