• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Short Ribs N Wings

arnie

Smoking Fanatic
649
14
Joined Feb 20, 2010
This is what a little boredom can lead to. Life is good!



 

squirrel

Master of the Pit
OTBS Member
1,599
88
Joined May 7, 2010
OMG Arnie! that is awesome stuff, you gotta party going on or what?
 

adiochiro3

Master of the Pit
OTBS Member
2,088
41
Joined Apr 19, 2010
Looks great!  I have the same philosophy -- fill 'er up and eat well for a week!  Nice work! 
 

bmudd14474

Legendary Pitmaster
Staff member
Administrator
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
8,820
1,547
Joined Jun 1, 2008
Boredom +Smoker+Meat= Happy stomachs
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
41,045
13,456
Joined Sep 12, 2009
Holy Sh~~~~t,

You gotta get you a half dozen more shelves in that smoker there Arnie!

Looks Great,

Bear
 

rbranstner

Smoking Guru
OTBS Member
5,700
38
Joined Oct 18, 2007
Wow thats a great smoker load of food there. That will be tasty.
 

arnie

Smoking Fanatic
649
14
Joined Feb 20, 2010
I rubbed them both with “Jeff’s Naked Rib Rub”. I let the ribs set in the fridge overnight.

I let the wings set for 2 hours before covering them with a sauce made up of 1 half pound of butter, a quarter cup of molasses, a half cup of Franks Hot Sauce, and a teaspoon of cayenne pepper. I let them swim in that concoction for a couple of hours before loading them both in the smoker with a couple chunks of cherry and a chunk of hickory.

At two hours the wings were 160⁰ so I pulled them off and performed a quality control check.

At three hours the ribs were 160⁰ so I pulled them off and foiled them with a cup of beef stock.

I put the ribs back in the smoker for 3 more hours at 250⁰.

When the ribs were 200⁰ I pulled them out of the smoker, left them in the foil, sealed them in Tupperware, and stuffed them in the fridge.

The following day I took them to a party in a roaster.

When they were both warm I dusted the wings with flour, salt, and pepper before frying in 350⁰ oil.

This was the first time I fried my smoked wings. I don’t think I’ll do that again.

My camera died, so the pictures of the final product didn’t make it
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.