- Jul 19, 2016
- 20
- 34
I decided I needed to empty out the freezer this weekend.
Spare Ribs - I'm a big fan of Johnny Triggs method for ribs.
http://www.smokingmeatforums.com/t/124330/johnny-trigg-and-myron-mixon-recipes-updated
1st Attempt @ Chicken Thighs
I trimmed them up and marinated with Ken's Northern Italian on Thurs. evening. I usually only marinate for 24 hrs., but I have a 4 month old and I've gotta get stuff going when I can. A majority of them I pulled the skin back and scrapped a little bit, but nothing to indepth.
I used Little E Shake & Rub that I picked up in OBX a couple weeks ago. I applied liberally on both sides and under the skin.
I threw them in the fridge uncover for a couple hours to let the skins dry out a bit. I cooked these on the Weber with a little Parkay until they 164 degrees.
Then I had some Stubb's Sticky Sweet BBQ warming up and I dipped the chicken in that to completly cover. Then back to the grill to finish up.
Chicken turned out good.
I also did some beef ribs. I did your basic salt, pepper, garlic. I put them on the top rack and didn't toich them for 6 hours. I probally should have wrapped them. They were pretty to look at but a little tough. Next time I'll probally jist do one thing and concentrate on that.
I decided last minute to get some sweet and hot itlian sausages and smoke them too. I threw them on for aboit 2.5 hrs. Yumm!
This was my Pit Boss for the day.
Spare Ribs - I'm a big fan of Johnny Triggs method for ribs.
http://www.smokingmeatforums.com/t/124330/johnny-trigg-and-myron-mixon-recipes-updated
1st Attempt @ Chicken Thighs
I trimmed them up and marinated with Ken's Northern Italian on Thurs. evening. I usually only marinate for 24 hrs., but I have a 4 month old and I've gotta get stuff going when I can. A majority of them I pulled the skin back and scrapped a little bit, but nothing to indepth.
I used Little E Shake & Rub that I picked up in OBX a couple weeks ago. I applied liberally on both sides and under the skin.
I threw them in the fridge uncover for a couple hours to let the skins dry out a bit. I cooked these on the Weber with a little Parkay until they 164 degrees.
Then I had some Stubb's Sticky Sweet BBQ warming up and I dipped the chicken in that to completly cover. Then back to the grill to finish up.
Chicken turned out good.
I also did some beef ribs. I did your basic salt, pepper, garlic. I put them on the top rack and didn't toich them for 6 hours. I probally should have wrapped them. They were pretty to look at but a little tough. Next time I'll probally jist do one thing and concentrate on that.
I decided last minute to get some sweet and hot itlian sausages and smoke them too. I threw them on for aboit 2.5 hrs. Yumm!
This was my Pit Boss for the day.
