Hi BBQ Brothers and Sisters,
I had a crazy week and finally was able to relax today. What better way to relax than breakin' out the charcoal & mesquite chunks and getting my smoke on. My awesome wife Julia bought me a rack of St. Louis Style Ribs and some chicken wings yesterday so I figured I'd give it a go. I wan't sure about wings on the smoker since I love mine crispy deep fried then doused in sauce. They came out so yummy though.
The way I did the wings was to spice them up, then in a metal bowl swirl them around with vegetable oil and Frank's Red Hot Wing Sauce. They were on my Weber Smokey Mountain smoker for about 3 hours at 250 degrees with the ribs, and came out perfectly cooked for my taste... crispy on the outside and tender and juicy in the middle.
I took a couple of pics but they don't really do it justice... smelling and tasting is the real proof ha ha. I saved a couple of these for my wife when she gets home I'd like her opinion because I thought they were kick ass.
Ribs I did with dry rub (secret spices... not really ha ha), and mesquite. 250 for 3 hours then 225 for 2 hours. Flipped 'em a couple times. Then into plastic wrap, foil, and covered with a towel to rest for about an hour. Then back on a hot grill at 450 and paint with sauce 'till hot yummy and bursting with flavor. I normally make my own sauce and we like it really spicy with a lot of kick here in Colorado. I was being lazy so I just went with KC Masterpiece with some Tobasco... still good but the wife complemented me by saying that my sauce is way bettter. I agree but of course I am biased 'cause I make it to my own taste. The meat came out perfect. It was a hell of a good Saturday!
Bottom pic is of the ribs half done when I pulled out the wings FYI.
Happy Smokin' fellow BBQ enthusiasts!
Shawn
Erie, Colorado USA
www.crossfitjulia.com
I had a crazy week and finally was able to relax today. What better way to relax than breakin' out the charcoal & mesquite chunks and getting my smoke on. My awesome wife Julia bought me a rack of St. Louis Style Ribs and some chicken wings yesterday so I figured I'd give it a go. I wan't sure about wings on the smoker since I love mine crispy deep fried then doused in sauce. They came out so yummy though.
The way I did the wings was to spice them up, then in a metal bowl swirl them around with vegetable oil and Frank's Red Hot Wing Sauce. They were on my Weber Smokey Mountain smoker for about 3 hours at 250 degrees with the ribs, and came out perfectly cooked for my taste... crispy on the outside and tender and juicy in the middle.
I took a couple of pics but they don't really do it justice... smelling and tasting is the real proof ha ha. I saved a couple of these for my wife when she gets home I'd like her opinion because I thought they were kick ass.
Ribs I did with dry rub (secret spices... not really ha ha), and mesquite. 250 for 3 hours then 225 for 2 hours. Flipped 'em a couple times. Then into plastic wrap, foil, and covered with a towel to rest for about an hour. Then back on a hot grill at 450 and paint with sauce 'till hot yummy and bursting with flavor. I normally make my own sauce and we like it really spicy with a lot of kick here in Colorado. I was being lazy so I just went with KC Masterpiece with some Tobasco... still good but the wife complemented me by saying that my sauce is way bettter. I agree but of course I am biased 'cause I make it to my own taste. The meat came out perfect. It was a hell of a good Saturday!
Bottom pic is of the ribs half done when I pulled out the wings FYI.
Happy Smokin' fellow BBQ enthusiasts!
Shawn
Erie, Colorado USA
www.crossfitjulia.com
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