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Just want to share a couple pics of the spare ribs I smoked yesterday.
Here are the ribs 1.5 hours into smoke.
Here they are @ 3 hours right before the foil.
Here they are resting. I also glazed them 15 minutes before pulling them off.
Thanks for viewing.
I was asked by my sister to make some pulled pork. I smoked 4 butts, each about 8 lbs. The butts were rubbed, wrapped, and put in the fridge around 7am.
I fired up the GOSM Big Block around 8pm and put the meat in around 8:30.
Here they are at a 2 and half hour into the smoke. The temps...
BigBlue - that was just regular brown sugar.
JohnnieWalker - The chicken was really good, next time i'm going to use the whole jalapeño. This time i took out the seeds and viens. I was looking for a bit more of a kick.
Everyone - thanks again for looking.
Alright here are some more pictures,
Jalapeño Cream cheese stuffed chicken then wrapped in bacon
Making ABTs with chorizo, cheddar, cream cheese.
Ribs
My Smokers
Monitoring from indoors
Pork before the foil.
The finished product.
I would have taken more pictures but as...
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