Well I found some beef back ribs and of course they just had to be smoked. These racks had been trimmed real close when they were removed from the whole rib...
So I removed the membrane and seasoned with coarse salt & fresh ground black pepper...
I had some brisket fat in the freezer from my last brisket smoke so I put some of it to use. Added a little basic BBQ rub and they're ready...
Fired up my TMG Pits Copperhead and got some smoke rolling. After about an hour, it's getting there...
Time to put them on for their 3 hour tour...
Meanwhile back inside, I'm mixing up a batch of
Dutch
Wicked Baked Beans. I pretty much followed his recipe except I used peaches instead of pineapple and a whole pound of bacon. Can't have too much bacon, right? It's ready for its time in the smoke...
Speaking of peaches, I cut some in half and removed the pits. Got some lump hot and on they went for a sear...
After a quick sear, I put them in a pan and put some unsalted butter and brown sugar on top. Into the smoker they went...
Roasted fresh brussel sprouts as a side. Cut in half and seasoned with EVOO, coarse salt and fresh ground black pepper. Into a 425℉ oven to get kind of toasty. These are served with a balsamic glaze...
After about 3 hours, ribs were wrapped in foil pans for a couple more hours. Then removed and sauce applied...
Everything is done and we're getting close to eating...
Cut the ribs and it's on, get out of the way...
Served with garlic bread and some cornbread casserole on our fine china again...
I followed Dutch's bean recipe closely with the exception of the peaches and extra bacon. May have added a few more jalapenos, but we like it with a little heat. https://www.smokingmeatforums.com/threads/dutchs-wicked-baked-beans.50945/
The ribs were cooked using
disco
recipe almost exactly. https://www.smokingmeatforums.com/threads/basic-beef-ribs.308686/
Not much I would change for next time, and there will be a next time...
So I removed the membrane and seasoned with coarse salt & fresh ground black pepper...
I had some brisket fat in the freezer from my last brisket smoke so I put some of it to use. Added a little basic BBQ rub and they're ready...
Fired up my TMG Pits Copperhead and got some smoke rolling. After about an hour, it's getting there...
Time to put them on for their 3 hour tour...
Meanwhile back inside, I'm mixing up a batch of
Dutch
Wicked Baked Beans. I pretty much followed his recipe except I used peaches instead of pineapple and a whole pound of bacon. Can't have too much bacon, right? It's ready for its time in the smoke...
Speaking of peaches, I cut some in half and removed the pits. Got some lump hot and on they went for a sear...
After a quick sear, I put them in a pan and put some unsalted butter and brown sugar on top. Into the smoker they went...
Roasted fresh brussel sprouts as a side. Cut in half and seasoned with EVOO, coarse salt and fresh ground black pepper. Into a 425℉ oven to get kind of toasty. These are served with a balsamic glaze...
After about 3 hours, ribs were wrapped in foil pans for a couple more hours. Then removed and sauce applied...
Everything is done and we're getting close to eating...
Cut the ribs and it's on, get out of the way...
Served with garlic bread and some cornbread casserole on our fine china again...
I followed Dutch's bean recipe closely with the exception of the peaches and extra bacon. May have added a few more jalapenos, but we like it with a little heat. https://www.smokingmeatforums.com/threads/dutchs-wicked-baked-beans.50945/
The ribs were cooked using
disco
recipe almost exactly. https://www.smokingmeatforums.com/threads/basic-beef-ribs.308686/Not much I would change for next time, and there will be a next time...
