Beautiful weekend here in East TN. Couldn't ask for much better weather to fire the smoker up. That coupled with the store having spare ribs for $1.79lb turned into the perfect storm. Bought 5 racks...stuck two in the freezer and smoked three. Since this whole pandemic situation has going on we have been helping our elderly neighbors buying them groceries and what not and figured I would share in the smoked meat wealth with them.
Seasoned one rack up with Jeff's rub and the other two with Famous Dave's rib rub. Too lazy to make my own yesterday. Also had two packages of turkey tenderloins in the freezer I decided to do. When I opened the tenderloins it was more along the lines of 4 small turkey breasts. Seasoned them with salt free Ms Dash Garlic and Herb.
Smoke rolling at 250. Hickory Chunks. Nice TBS.
Saw a post by
TNJAKE
last week where he used butcher paper instead of foil on his ribs and I figured I would give it a try. Up to this point I had only ever used butcher paper on briskets. Wrapped at hour 3 and put the tenderloins in.
After a two hour wrap in paper.
Put back in the smoker for about 45 minutes to firm back up a little and sauce a little bit.
Check these things out.
Here are two of the turkey "tenderloins"
Taste test. Perfect tender bite through but not quite FOTB which is how I like them.
Didn't take a whole bunch of pictures of sides but whipped up some buttermilk slaw, a pan of Gary's beans, and smoked mac and cheese. Had some veggies that were fixing to go bad so oven roasted some squash, zucchini, and eggplant. Whipped out the fine disposable china and plated up.
Sent a big box of stuff to the neighbors. The verdict is I don't think I will ever use foil on ribs again. The butcher paper did wonders and will be my go to method from now on. The tenderloins were juicy with the perfect amount of smoke. Sides are always good so no complaints there. Thanks for checking it out and everyone stay safe out there!
John
Seasoned one rack up with Jeff's rub and the other two with Famous Dave's rib rub. Too lazy to make my own yesterday. Also had two packages of turkey tenderloins in the freezer I decided to do. When I opened the tenderloins it was more along the lines of 4 small turkey breasts. Seasoned them with salt free Ms Dash Garlic and Herb.
Smoke rolling at 250. Hickory Chunks. Nice TBS.
Saw a post by
TNJAKE
last week where he used butcher paper instead of foil on his ribs and I figured I would give it a try. Up to this point I had only ever used butcher paper on briskets. Wrapped at hour 3 and put the tenderloins in.
After a two hour wrap in paper.
Put back in the smoker for about 45 minutes to firm back up a little and sauce a little bit.
Check these things out.
Here are two of the turkey "tenderloins"
Taste test. Perfect tender bite through but not quite FOTB which is how I like them.
Didn't take a whole bunch of pictures of sides but whipped up some buttermilk slaw, a pan of Gary's beans, and smoked mac and cheese. Had some veggies that were fixing to go bad so oven roasted some squash, zucchini, and eggplant. Whipped out the fine disposable china and plated up.
Sent a big box of stuff to the neighbors. The verdict is I don't think I will ever use foil on ribs again. The butcher paper did wonders and will be my go to method from now on. The tenderloins were juicy with the perfect amount of smoke. Sides are always good so no complaints there. Thanks for checking it out and everyone stay safe out there!
John
