Side Ribs And Buttermilk Wings Before Work

[MrHoss]

Gotta work tonight but also wanted to get in some Q so got out early to the Asian supermarket for some deals ($15 for the wings and ribs).  Got a whole side rack which I cut up into 5 pieces.  About 2 hours into smoking at 300f or so:



The ribs were foiled with a combo of parkay, brown sugar, honey and a cider vinegar/bbq sauce mix for about 30 minutes after the 2 hour 15 minute point.  Here they are after removing from foil and sauced:



Wings were marinated in a mix of buttermilk and Bad Byrons Butt Rub (a snazied up version of Lowry's it strikes me as) for about 5 hours.  On the Jumbo Joe after 20 minutes:



Ribs finished glazing:



These were mostly fall off the bone.  The wife ate 5 bones so I didn't do too bad....woulda like to have seen a deeper smoke ring though:



These wings turned out great.  Did them off the heat with white oak chunklets in the mix till I had get ready for work - about 45 minutes at 340f or so - then rotated them over the coals.  Here they are just before coming off the grill:



The wings drank up the buttermilk and as the chicken was coming to a finish it welled up under the skin and was bubbling.  The result was some "Damn Good Served Here" chicken.

[~Mark~]

Good golly does that look good.

[HankB]

I wouldn't sweat the smoke ring. It looks nice but the flavor matters more. If you each ate 5 bones then they hit the spot, no!

Buttermilk is interesting. I used some with some beef liver today.

Nice work!