So today was my girlfriend's grandmother's birthday. Since my GF has a race tomorrow morning, they came up to see her run tomorrow. So today I smoked a rack of spareribs and a rack of baby backs (her grandmother's favs) and made some potatoes to go with them. I forgot to take some pictures through out the process so not everything is here but I thought I would share what was.
So to start off this is where I do my BBQing/grilling. We live in an appartment complex, so I've claimed the space to the side of it as my area. I think you can make out the cord from the probe running to my maverick. I smoked in the Weber and used the other grill as my work bench.
This is my snake set up in my weber, combination of Stubbs, and Royal Oak all natural briquettes, and some apple wood chunks.
I forgot to get a picture of putting on the rub and them during the first few hours, but here's a picture of them foiled up. Those are the potatoes at the top.
Here they are after being unwrapped from the foil. No sauce went on these just straight dry rub, and some liquid while they were in the foil.
Here is the finished product! We don't have a very large table to eat at so space was an issue, so everything went into big bowls. An unconvential way of displaying them but it worked for serving. Hopefully the smoke ring on the spares shows through in the photo they came out awesome. The baby backs were just a tiny bit dry.
First the spares.
Then the baby backs
and finally the potatoes.
The spares had my rub on them which is a bit sweeter, and the baby backs had my girlfriend's mom's rub on them, which is quite a bit on the hot side. The potatoes had black pepper, celery salt, garlic powder and olive oil on them. When I foiled them I used regular salted stick butter, maple syrup (only on the spares, and just a touch), and apple juice.
Topic: Spares, Babies, and Potatoes (Read 1828 times)
