Short Ribs N Wings
- Thread starter arnie
- Start date
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Holy Sh~~~~t,
You gotta get you a half dozen more shelves in that smoker there Arnie!
Looks Great,
Bear
You gotta get you a half dozen more shelves in that smoker there Arnie!
Looks Great,
Bear
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
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
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