When we were at Sam's the other day we decided to do some ribs. The ribs were rubbed with Memphis Dust and then put on the drum for two hours, then foiled on the drum for two hours, and then back on without foil for an hour for glazing. I glazed them with a Sweet Baby Rays/apple juice/bourbon/honey/cider vinegar sauce.
Unfortunately they fell apart on me trying to get them inside.
The chuck roasts I rubbed with creole seasoning and then threw them on the drum at the same time as the ribs. I foiled the chuck roasts at 170* internal temperature and then took them off the drum to rest at 205*. I pulled both of them for sammiches later.
I also sliced up 3 6lbs bottom round roasts for jerky. The jerky will go into the drum tomorrow.
Unfortunately they fell apart on me trying to get them inside.
The chuck roasts I rubbed with creole seasoning and then threw them on the drum at the same time as the ribs. I foiled the chuck roasts at 170* internal temperature and then took them off the drum to rest at 205*. I pulled both of them for sammiches later.
I also sliced up 3 6lbs bottom round roasts for jerky. The jerky will go into the drum tomorrow.
