SmokinLogs
Smoking Fanatic
I’ve had to work so much overtime lately I haven’t had many chances to fire up the smoker, so Saturday I took my only opportunity to turn things around and smoke as much meat as I had thawed out. I was fighting cool temps and some heavy wind all night, but made it through with some pretty tasty Q to feed on!
The whole spread
Bbq chicken breasts with sweet mashed potatoes
Country style ribs, took on a beautiful color
Cut up for some sauerkraut
Had a long rack of St. Louis spareribs, cut them in half, did some more experimenting (wrapped one and not the other). Both were great but the wrapped came out perfect. I was fighting temp issues all night. The unwrapped rack never got done the way I wanted them to, but they were still good. I liked the presentation, had a nice sheen. The taste was spot on with my own rub, mop sauce every 45 min to an hour, finished with some homemade sauce, cooked the entire time in a blend of hickory and apple woods. They had a nice balance of sweet, savory and heat leaving your mouth with a little spicy after note. I’m getting closer and closer to my perfect rib.
The whole spread
Bbq chicken breasts with sweet mashed potatoes
Country style ribs, took on a beautiful color
Cut up for some sauerkraut
Had a long rack of St. Louis spareribs, cut them in half, did some more experimenting (wrapped one and not the other). Both were great but the wrapped came out perfect. I was fighting temp issues all night. The unwrapped rack never got done the way I wanted them to, but they were still good. I liked the presentation, had a nice sheen. The taste was spot on with my own rub, mop sauce every 45 min to an hour, finished with some homemade sauce, cooked the entire time in a blend of hickory and apple woods. They had a nice balance of sweet, savory and heat leaving your mouth with a little spicy after note. I’m getting closer and closer to my perfect rib.
