I decided to do up some ribs because my neighbor made a batch and brought me some samples which got me motivated. I like my UDS because of the ample cooking area real estate. I am easily able to fit 3 racks of ribs side by side which leaves me the upper grate for some appetizers. I made some ABTs and threw on some bacon and cheddar brats.
I got some mutant jalapeno peppers that were absolutely huge. I also did a few Anaheim peppers because my kid likes them without the heat. I stuffed them with cream cheese mixed with some pepper jack and some mild Italian sausage then wrapped in bacon. I used the whipped style of cream cheese which, to me, is not as creamy as the brick kind. They still turned out great though.
I let the brats and ABTs smoke for 3 hours @ 225deg in the UDS loaded up with Kingsford Blue and some hickory wood. The local Cabellas store is selling orange and peach wood now. I will have to try another batch of ribs with those woods I think.
ABTs and cheddar bacon bratwurst.
You can see the jalapenos aren't much smaller than the large Anaheim.
I do the ribs with the old 3-2-1 method. I might shorten the foil time a bit. They get a bit hard to handle when they are super falling off the bone. I used a homemade rub with no sugar and a lot of heat. I got the sweetness mixed in when I foiled them with honey, margarine, brown sugar, Tiger Sauce and a splash of apple juice. The family said these were the best batch to date.
This is just after the foil.
The glaze goes on and they really shine up nicely.
Pure meat candy!
Extremely moist, fall off the bone tender and great smokey flavor.
The best part was having the leftovers for breakfast at work all week.
I got some mutant jalapeno peppers that were absolutely huge. I also did a few Anaheim peppers because my kid likes them without the heat. I stuffed them with cream cheese mixed with some pepper jack and some mild Italian sausage then wrapped in bacon. I used the whipped style of cream cheese which, to me, is not as creamy as the brick kind. They still turned out great though.
I let the brats and ABTs smoke for 3 hours @ 225deg in the UDS loaded up with Kingsford Blue and some hickory wood. The local Cabellas store is selling orange and peach wood now. I will have to try another batch of ribs with those woods I think.
ABTs and cheddar bacon bratwurst.
You can see the jalapenos aren't much smaller than the large Anaheim.
I do the ribs with the old 3-2-1 method. I might shorten the foil time a bit. They get a bit hard to handle when they are super falling off the bone. I used a homemade rub with no sugar and a lot of heat. I got the sweetness mixed in when I foiled them with honey, margarine, brown sugar, Tiger Sauce and a splash of apple juice. The family said these were the best batch to date.
This is just after the foil.
The glaze goes on and they really shine up nicely.
Pure meat candy!
Extremely moist, fall off the bone tender and great smokey flavor.
The best part was having the leftovers for breakfast at work all week.
