Went to Costco and bought some of my favorites. 1 side of farm raised salmon, 3 racks of St. Louis style ribs.and 2 whole chickens.
Salmon was brined for 18 hours. Then dired for 6 hours. Chicken was brine for 24 hours and then rubbed herb butter under the skin, finally covered it with dry rub. Used 3-2-1 on the ribs with 3 different rubs. Trying to find a new rub for next years comps. Best part of practice, you get to eat the results.
Ready to brine
Happy in their bath
Drying
On to the smoker
Chicken buttered and needing some rub
Rubbed and ready
Ribs after 3 hours
Ribs ready to eat
The aftermath of the ribs
Two beautiful birds.
I did not have time to take pictures of the salmon as it was gobbled up pretty quickly.
Salmon was brined for 18 hours. Then dired for 6 hours. Chicken was brine for 24 hours and then rubbed herb butter under the skin, finally covered it with dry rub. Used 3-2-1 on the ribs with 3 different rubs. Trying to find a new rub for next years comps. Best part of practice, you get to eat the results.
Ready to brine
Happy in their bath
Drying
On to the smoker
Chicken buttered and needing some rub
Rubbed and ready
Ribs after 3 hours
Ribs ready to eat
The aftermath of the ribs
Two beautiful birds.
I did not have time to take pictures of the salmon as it was gobbled up pretty quickly.
