Saturday:
Beef back ribs - only done these once before. It was a rack instead of cut up and I wound up with dry chewy beef. Got these cut up already on sale at the asian supermarket:
Picked this up recently and am using it here for the first time:
After about 2.5 hours at 250f...water got added to the water pan underneath when a good bark formed...at about 1.5 hours:
Foiled at 2.5 hours and went for about another 3 hours. I heated up some focaccia to snack on while waiting:
I glazed some ribs with a couple different sauces and left some naked:
The meat was tasty....chewy for the most part and sticking to the bone - fail, as the kids say. Not sure if I started off with not enough meat on the bone, cooked them not long enough or too long....or what.
Sunday - My wife's birthday:
Chicken wings in a brine of water, salt, cider vinegar, habanero hot sauce and molasses. Lamb loin chops coated thinly with light olive oil followed by salt and pepper:
My setup for the smoking kettle:
And for the grilling kettle:
My fuel...Nature's Own from Costco for 11.99 a bag and Nature's Grilling from WalMart for 8.47 a bag:
A nice day to be in the backyard:
The wings and lamb after about 45 minutes or so of low heat smoke:
Did the wings first then the lamb and a few pork chops with no smoke for the one child who will not eat anything smoked:
Did up a mustard sauce with wine, butter, tarragon and table cream....with a little brushetta as well:
Day three:
Full rack of side ribs with the flap and chine bone piece separated. Coated with a little light olive oil and some of the Piri Piri seasoning...first time trying this on pork:
After about 2.5 hours at 275f with a mix of black cherry and hickory:
Foiled with meat side down ala Mr Trigg:
I foiled for about 2 hours then sauced with a maple chipolte bbq sauce and back on the kettle for about 30 minutes - done:
Would have liked to have seen the smoke ring darker but otherwise these were okay - pull off the bone:
Day Four - today:
Started with a pork butt just shy of 10 pounds: