Weekend Smoking

[JC in GB]

Did a marathon smoke this Saturday. Started the day out early with some Canadian style bacon and a cured turkey breast.

Then it was onto some ribs. Everything turned out great.

Canadian Bacon and turkey breast getting started at 150 F. Used 100% Apple wood for smoke flavor.

PID Controller running pit at 160F for hour #2

Ribs out of the smoker 5 hours at 250 F with apple wood smoke. No wrap and a 20 minute rest after pulling from the pit.

Ribs done with perfect bite. They must have been good as there were zero leftovers.

Ribs were treated with Jeff's Original rub and then a light coat of Killer Hogs Hot rub

Sauce was Jeff's Original using Cider vinegar instead of lemon juice for acid.

A most satisfying Saturday of BBQ smoking....

JC

 

[TNJAKE]

Everything looks delicious JC. Nice work

 

[bbqbrett]

Looks dang good to me!

 

[sawhorseray]

Phenomenal job JC, really a fine piece of work, Like! RAY

 

[SmokinVOLfan]

Looks great JC!

 

[boykjo]

Looks great. How did you get them to hang on the wall..........

Boykjo

 

[flatbroke]

Looks great. How did you get them to hang on the wall..........

Boykjo

lol. Looks great. How did the CB turn out?

 

[JC in GB]

Looks great. How did you get them to hang on the wall..........

Boykjo

I suspended myself from the ceiling while taking the pics.

 

[JC in GB]

lol. Looks great. How did the CB turn out?

It turned out really well. I used a measured injection brine and a 4 day cure. One of my best so far.

JC

 

[daspyknows]

Looks mighty tasty.

 

[JLeonard]

Yowsa!

 

[Brokenhandle]

Looks awesome!

Ryan

 

[SmokinAl]

What a great way to spend the day!
Awesome looking Q too!
Al

 

[smokin peachey]

Looks like a great weekend! Everything looks good.

 

[JC in GB]

What a great way to spend the day!
Awesome looking Q too!
Al

It was a good day but all the nice weather got used up during the work week. It was hot and humid hell all weekend. A pit master's burden I guess.