So here is the background on the ribs on crack. I have a garlic mayo recipe that we all call "Meat Crack" It is simply amazing on any meat, so today I decided to try something new. After trimming to St Louis style, I slathered the ribs in the "meat crack" and then did a light coating of my Chipotle dust. Smoked them with the 3-2-1 method with Hickory and Peach wood. The results were fantastic! I will no doubt be incorperating this in my future smokes.
Ribs at 2 hours into the smoke. Taking on good color!
Hot out of the smoker, and ready to carve up.
A few sliced up for your drooling pleasure.. These ribs had dang near a 100% smoke penetration, and were awesome all on their own. A fresh batch of my sauce put them over the top.
Just to have something on our plates other than bones, we put together a taco fatty. We used Jimmy Dean "hot" sausage. I make a batch of taco meat with ground beef and black beans. We then top the sausage with the taco meat, Roasted green chili's, and shredded cheese. And of course it was all wrapped in a bacon weave. As always this is a group favorite. Never a left over.
Thanks for checking out my Q!
Ribs at 2 hours into the smoke. Taking on good color!
Hot out of the smoker, and ready to carve up.
A few sliced up for your drooling pleasure.. These ribs had dang near a 100% smoke penetration, and were awesome all on their own. A fresh batch of my sauce put them over the top.
Just to have something on our plates other than bones, we put together a taco fatty. We used Jimmy Dean "hot" sausage. I make a batch of taco meat with ground beef and black beans. We then top the sausage with the taco meat, Roasted green chili's, and shredded cheese. And of course it was all wrapped in a bacon weave. As always this is a group favorite. Never a left over.
Thanks for checking out my Q!
