Happy Sunday everybody. Today I’m cooking up some pork ribs, pork loin and jalapeño and cream cheese stuffed chicken thighs. Found the chicken recipe in Jeff’s archives
So, starting out with the Ribs. They are St Louis cut and I trimmed up just a bit more. They are thinner than I normally get so I cut off the thin flap on the end so it doesn’t burn up. I will also be modifying the 3-2-1 down to 2.5-1.5-1 due to the thickness. Grill will be rolling at 240
Prep: pomegranate habanero and jalapeño jelly brushed on.
Covered in SmokinAls rib rub.
In the fridge for an hr and onto the grill at 11 am. Wanting to eat at 5. That’s the goal anywaybrushed with the pepper jelly all rubbed up with ALS rub. One hr in on the grill and spritz with apple juice.
There’s actually two racks there, one is hiding in the shadowwiil wrap at the 2.5 hr mark and add butter honey and brown sugar and place meat side down. Wil cook for 1.5 ish and then sauce em up and back on the grill until I’m happy with the bone pull back.
Pork Loin: I cut a 9 pounder in half. Gonna shoot for a three hr cook. Pretty simple, spritz every 45 or so. Will cook same temp as Ribs but on the upper grate which runs a touch hotter in my lang.
Prep: rubbed up with Chipotle jalapeno mustard. Added Jeff’s original rub and will sit in fridge 4 hrs until onto the grill at about 1 pm. Should hit 140 at the three hr mark fingers crossed
Stuffed chicken thighs: trimmed up and bone taken out. Stuffed with sliced Jalapeños and cream cheese. Wrapped in bacon. In fridge for a couple hrs until I put them on the Weber. Will put on Weber with indirect heat until chicken is hits 175.
Will post some more pics once done. Here’s a pic of the ribs before wrap. 2.5 in
So, starting out with the Ribs. They are St Louis cut and I trimmed up just a bit more. They are thinner than I normally get so I cut off the thin flap on the end so it doesn’t burn up. I will also be modifying the 3-2-1 down to 2.5-1.5-1 due to the thickness. Grill will be rolling at 240
Prep: pomegranate habanero and jalapeño jelly brushed on.
Covered in SmokinAls rib rub.
In the fridge for an hr and onto the grill at 11 am. Wanting to eat at 5. That’s the goal anywaybrushed with the pepper jelly all rubbed up with ALS rub. One hr in on the grill and spritz with apple juice.
There’s actually two racks there, one is hiding in the shadowwiil wrap at the 2.5 hr mark and add butter honey and brown sugar and place meat side down. Wil cook for 1.5 ish and then sauce em up and back on the grill until I’m happy with the bone pull back.Pork Loin: I cut a 9 pounder in half. Gonna shoot for a three hr cook. Pretty simple, spritz every 45 or so. Will cook same temp as Ribs but on the upper grate which runs a touch hotter in my lang.
Prep: rubbed up with Chipotle jalapeno mustard. Added Jeff’s original rub and will sit in fridge 4 hrs until onto the grill at about 1 pm. Should hit 140 at the three hr mark fingers crossed
Stuffed chicken thighs: trimmed up and bone taken out. Stuffed with sliced Jalapeños and cream cheese. Wrapped in bacon. In fridge for a couple hrs until I put them on the Weber. Will put on Weber with indirect heat until chicken is hits 175.
Will post some more pics once done. Here’s a pic of the ribs before wrap. 2.5 in
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