Beautiful day today so I had planned for a good smoked dinner,
Rubbed down a chicken and some ribs using a memphis dry rub, Grabbed the receipe here, used the last of my fresh rosemary plant which clung to life over the winter
Let them sit overnight in the fridge, fired up the smoker, since it was +15 it started to get to +180 in under 30 minutes woo hoo.
Added some apple wood chips to the coal and put the ribs on for the 2-2-1 process
When I wrapped the ribs, I stuffed a beer can in the chicken, which I infused with some rosemary, corriander seed and pepper, quartered an apple and stuck it in its neck. Then popped it on the grill and tossed another handful of chips on the coals. Opened the vents and managed to get almost 300degrees for 2 hours,.
Pulled the ribs, slathered them with some Diana's chicken and rib sauce (didnt get into making my own for a weekday) and dropped them back in. I had to add a few more coals here as the higher temps got the burn of the coals going faster and a small handful of chips for that last bit of smoke. When I added the coated ribs, I tossed a couple yellow peppers in for shits and giggles (they cooked enough it seemed) closed the vents a bit and got the them down to 225 again for the final hour,
This was a freakin delicious dinner, Totally loving all the tips and ideas I am finding here. Thanks to eveyone who has posted something useful here. Its so awesome of you all to share!
And the final product, meat melting off the bone ribs and the most tender chicken I have had in quite some time! My almost 3yr old was eating it faster than I could cool it down for him, smacking his lips and saying mmmm with every bite!
Rubbed down a chicken and some ribs using a memphis dry rub, Grabbed the receipe here, used the last of my fresh rosemary plant which clung to life over the winter
Let them sit overnight in the fridge, fired up the smoker, since it was +15 it started to get to +180 in under 30 minutes woo hoo.
Added some apple wood chips to the coal and put the ribs on for the 2-2-1 process
When I wrapped the ribs, I stuffed a beer can in the chicken, which I infused with some rosemary, corriander seed and pepper, quartered an apple and stuck it in its neck. Then popped it on the grill and tossed another handful of chips on the coals. Opened the vents and managed to get almost 300degrees for 2 hours,.
Pulled the ribs, slathered them with some Diana's chicken and rib sauce (didnt get into making my own for a weekday) and dropped them back in. I had to add a few more coals here as the higher temps got the burn of the coals going faster and a small handful of chips for that last bit of smoke. When I added the coated ribs, I tossed a couple yellow peppers in for shits and giggles (they cooked enough it seemed) closed the vents a bit and got the them down to 225 again for the final hour,
This was a freakin delicious dinner, Totally loving all the tips and ideas I am finding here. Thanks to eveyone who has posted something useful here. Its so awesome of you all to share!
And the final product, meat melting off the bone ribs and the most tender chicken I have had in quite some time! My almost 3yr old was eating it faster than I could cool it down for him, smacking his lips and saying mmmm with every bite!
