Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Ok....Here's supper. Ribs came out fine, chicken was perfect and momma bear was happy(along w/ my oldest as you'll see)
Ribs on the board...
Pic of the chick...
My oldest devouring his ribs(sharpening his canines early lol)
And a nice pic of the plate before we all got messy...
...who am I to deny her? lol And after my first crack at Baby backs late last night, I was left craving proper spares.
Got everything going as per usual...MM with Nature's Grilling hardwood briquettes 3 chunks of apple wood and 230* @ the grate meant the ribs headed on. One half of supper is...
The crust on the rib was nice but a bit dry on the thin edges since i never foiled them. Two got sauce w/ half hour left, two dry.Pics on the cutting board...
And a couple sliced close ups...
All in all...not too bad.
I think I'll be sticking to spares from here on though, better...
Update:
Just gave em a twist...looking fine.
Some other info i left out in my previous post includes using water in a foil bottomed water pan(exterior), two fist sized chunks of apple wood with one fist sized chunk of pecan. I used the minion method adding 12 - 13 lit hardwood briquettes to a...
A lot has changed since i first joined the forum and started sponging up all the info and tips I could. I have two new additions to my family. My second son born on the 20th of April and my second smoker, a new 18.5 WSM. My son is perfect and so is the smoker WOW!!! I actually dared to turn my...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.