Well if the holiday isn't enough the new smoker gives me more and more reasons to have over family and friends. Tomorrow I will be smoking ribs , ABT's and chicken breast.
For my first attempt at ribs I have two slabs of spare trimmed up and rubbed with a Memphis dust that contains ginger, odd to me but worth a shot. I have three slabs of baby backs ready to roll using Jeff's Naked Rib Rub. Going to use the 3-2-1 on the spare and 2-2-1 on the baby's. I plan on serving them all dry with sauce on the side although I may change my mind and sauce a couple of them.
Need to do a little research tonight on what to do with the riblets and skirt I trimmed off the spares. EDIT - After some quick reading here I just rubbed them down. Ill put them in when the spares go in around 10am. They should be ready for my lunch around 1pm when I need the room for the chicken lol.
ABT's - Due to space limitations I ended up doing the ABT's tonight to about 80% done in the smoker. Will warm them in a crock pot tomorrow to soften and serve. They are whole large jalapeno's stuffed with a mix of hot sausage and ghost pepper cheese wrapped in a nice thick cut hickory bacon. Just pulled them and had to try a couple, HOT!! LOL these aren't just atomic they are nuclear war but addictive.
I also have about 7 lbs of chicken breast brining overnight in Slaughterhouse brine. Will rub them with one of the two rubs above at my whim tomorrow.
Here is some pre Q view on the ribs and the ABT's just out of the smoker.
For my first attempt at ribs I have two slabs of spare trimmed up and rubbed with a Memphis dust that contains ginger, odd to me but worth a shot. I have three slabs of baby backs ready to roll using Jeff's Naked Rib Rub. Going to use the 3-2-1 on the spare and 2-2-1 on the baby's. I plan on serving them all dry with sauce on the side although I may change my mind and sauce a couple of them.
Need to do a little research tonight on what to do with the riblets and skirt I trimmed off the spares. EDIT - After some quick reading here I just rubbed them down. Ill put them in when the spares go in around 10am. They should be ready for my lunch around 1pm when I need the room for the chicken lol.
ABT's - Due to space limitations I ended up doing the ABT's tonight to about 80% done in the smoker. Will warm them in a crock pot tomorrow to soften and serve. They are whole large jalapeno's stuffed with a mix of hot sausage and ghost pepper cheese wrapped in a nice thick cut hickory bacon. Just pulled them and had to try a couple, HOT!! LOL these aren't just atomic they are nuclear war but addictive.
I also have about 7 lbs of chicken breast brining overnight in Slaughterhouse brine. Will rub them with one of the two rubs above at my whim tomorrow.
Here is some pre Q view on the ribs and the ABT's just out of the smoker.
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