Its been raining here every weekend I swear seems like for the last 3-6 months but yesterday was absolutely beautiful 70 and a nice breeze.
STL’s were on sale for $1.99 lb so of course I had to pick some up. 3 racks for about $20 total not too shabby.
Prepped them up by removing the membrane and doing some light trimming then coated with some rub I bought from one of the big bbq joints in East TN.
Fired up the MES40 with a tray full of apple pellets at 225 and got the ribs in.
While I was waiting decided to throw a yard bird in as well. This was one of those crazy expensive all natural organic birds but they had it marked down the $.69 a lb so I got the whole bird for under $4. Spatched and seasoned up.
Little make shift bbq station in my driveway.
Couple hours in
Wrapped ribs at 3 hours. Butter brown sugar and some bbq sauce.
Moved the ribs over to the smoke vault so I could make room for beans and what not in the MES.
After 2 hours in foil gave em another hour saucing every 15 minutes until I hit 195 in all the racks.
The finished product
Damn these things were good. Perfect on the doneness. I like tender but not just FOTB. A little bite to them.
Didn’t get any finished pics of the chicken but it was great other than the skin...which was garbage. Shredded it and almost all of it got eaten. I’ll never smoke another chicken under 300 again though.
Had ABT’s, baked beans, slaw, hush puppies, and some homemade fries on the side.
Thanks for looking!
STL’s were on sale for $1.99 lb so of course I had to pick some up. 3 racks for about $20 total not too shabby.
Prepped them up by removing the membrane and doing some light trimming then coated with some rub I bought from one of the big bbq joints in East TN.
Fired up the MES40 with a tray full of apple pellets at 225 and got the ribs in.
While I was waiting decided to throw a yard bird in as well. This was one of those crazy expensive all natural organic birds but they had it marked down the $.69 a lb so I got the whole bird for under $4. Spatched and seasoned up.
Little make shift bbq station in my driveway.
Couple hours in
Wrapped ribs at 3 hours. Butter brown sugar and some bbq sauce.
Moved the ribs over to the smoke vault so I could make room for beans and what not in the MES.
After 2 hours in foil gave em another hour saucing every 15 minutes until I hit 195 in all the racks.
The finished product
Damn these things were good. Perfect on the doneness. I like tender but not just FOTB. A little bite to them.
Didn’t get any finished pics of the chicken but it was great other than the skin...which was garbage. Shredded it and almost all of it got eaten. I’ll never smoke another chicken under 300 again though.
Had ABT’s, baked beans, slaw, hush puppies, and some homemade fries on the side.
Thanks for looking!
