Well great minds must think alike, @Kvgsqtii posted about BB today @SmokinAl is doing them tomorrow and I fired up the MB gravity at noon today as well. Working from home is great or in a better case, retired like Al. Rubbed up the rack with a combo of Oak ridge BBQ Dominator rib rub and their Carne Acosta steak rub.
Chucked on the smoker @180 with cherry chunks.
After an hour sprayed with apple juice/apple cider vinegar
Then prepped the side, stuffed pulled pork poblano peppers, cream cheese, red onions, garlic, more rib rub wrapped in bacon.
Coming along, I did wrap for a couple hours, raised the temp to 225 actually was trying to prolong the cook as I knew Bonnie would not be done with conference calls until 6.30.
peppers pulled
Ribs pulled, pull back looks as good as Justin's @yankee2bbq teeth...lol
No plate shot as we dove right in. Taste and texture was great, bite of the bone, maybe fall of the bone on the first edge ribs. I did sauce the ribs after the wrap, half with SBR and the other half with a sweet chili pepper sauce.
A great cook, vac packed the middle third of the ribs for another day. Plans tomorrow and grabbing a Tri tip for a Sunday smoke.
Chucked on the smoker @180 with cherry chunks.
After an hour sprayed with apple juice/apple cider vinegar
Then prepped the side, stuffed pulled pork poblano peppers, cream cheese, red onions, garlic, more rib rub wrapped in bacon.
Coming along, I did wrap for a couple hours, raised the temp to 225 actually was trying to prolong the cook as I knew Bonnie would not be done with conference calls until 6.30.
peppers pulled
Ribs pulled, pull back looks as good as Justin's @yankee2bbq teeth...lol
No plate shot as we dove right in. Taste and texture was great, bite of the bone, maybe fall of the bone on the first edge ribs. I did sauce the ribs after the wrap, half with SBR and the other half with a sweet chili pepper sauce.
A great cook, vac packed the middle third of the ribs for another day. Plans tomorrow and grabbing a Tri tip for a Sunday smoke.
