So I had a bunch to get ready today, beef plate ribs aka dino ribs, chicken wings, and 4 salmon filets. On top of all that I have two brisket that are curing for bacon and 2 brisket flats that are pickling for pastrami.
Let's start with the ribs,
So I got these at the Texas Tech meat market for 9.99/lb. Using soft butter as a binder and then SPGOP (salt, pepper, garlic, onion, paprika) coated heavy and onto a 250f pellet smoker.
Now the chicken wings,
These are a try at some garlic ranch wings, rinsed them and hit with salt, garlic, and ranch seasoning. Put on racks over a cookie sheet to make sure they have good flow all around them. Into the smoker with the ribs. I'll pull them about 45 mins into the smoke and put into fridge until ready to finish hot on the pellet grill.
Now the salmon,
I have these marinating in a garlic herb marinade from the store. Going to let them marinade until ribs are close to being done.
More B roll in the attachments. I'll post pics as things start getting done.
Let's start with the ribs,
So I got these at the Texas Tech meat market for 9.99/lb. Using soft butter as a binder and then SPGOP (salt, pepper, garlic, onion, paprika) coated heavy and onto a 250f pellet smoker.
Now the chicken wings,
These are a try at some garlic ranch wings, rinsed them and hit with salt, garlic, and ranch seasoning. Put on racks over a cookie sheet to make sure they have good flow all around them. Into the smoker with the ribs. I'll pull them about 45 mins into the smoke and put into fridge until ready to finish hot on the pellet grill.
Now the salmon,
I have these marinating in a garlic herb marinade from the store. Going to let them marinade until ribs are close to being done.
More B roll in the attachments. I'll post pics as things start getting done.
