smoke 2 geaux
Smoking Fanatic
Last Thursday I went digging in the freezer for some ground meat, and found a rack of spares hiding out in the back. I pulled them out thinking they would make for a good Sunday afternoon smoke, while i finished cleaning out my shed. (A 3 weekend project)
Here they are with the riblets cut off, and rubbed down with a base of Tony C's and some McCormic pork rub over the top.
I put them in the smoker at 225ish. Fuel of choice as usal, Royal Oak lump and Pecan splits. Here they are at the 3 hour mark getting ready to take a foil nap with a little apple juice.
I did the standard 3-2-1. They came out great. The 3-2-1 is so predictable, as long as you have control over your temps, even I can do it without screwing it up.
Here they are coming out of the smoker.
Oh, that baby back on the corner of the cutting board was the lone survivor from a rack I did for some mid-afternoon snacks. Below is the first rib off the rack of spares. I was really happy with the way these came out.
Oh, here's a little lagniappe. Below is a pic of that flap off the back of the spare rack. I usually throw it in the ground meat bag, but I decided to throw it on the smoker this time. It was a little chewy, but really tasty. I think I might have found some new cook snacks.
It was a good smoke. We are having unseasonably warm (even for Lousisiana) weather and it was a great afternoon out in the yard.
Here they are with the riblets cut off, and rubbed down with a base of Tony C's and some McCormic pork rub over the top.
I put them in the smoker at 225ish. Fuel of choice as usal, Royal Oak lump and Pecan splits. Here they are at the 3 hour mark getting ready to take a foil nap with a little apple juice.
I did the standard 3-2-1. They came out great. The 3-2-1 is so predictable, as long as you have control over your temps, even I can do it without screwing it up.
Here they are coming out of the smoker.
Oh, that baby back on the corner of the cutting board was the lone survivor from a rack I did for some mid-afternoon snacks. Below is the first rib off the rack of spares. I was really happy with the way these came out.
Oh, here's a little lagniappe. Below is a pic of that flap off the back of the spare rack. I usually throw it in the ground meat bag, but I decided to throw it on the smoker this time. It was a little chewy, but really tasty. I think I might have found some new cook snacks.
It was a good smoke. We are having unseasonably warm (even for Lousisiana) weather and it was a great afternoon out in the yard.
