I did this cook for my youngest Daughter and SIL who were in from North Carolina for the Christmas Holiday. She always wants my ribs and rolls.
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Ok, I started with some Rick Salmon's BBQ Pit Beans which features about a pound and a half of pulled and chopped pork for this smaller pan of beans. This picture shows the beans before I put the sugar on top.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03907.jpg)
This was the total cook which included 3 slabs of loin backs, some big baker potatoes, and the Pit Beans. My rolls will be done in the kitchen oven.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03908.jpg)
I fired off about 12-14 good Wicked Good hardwood briquets in the corner of the Slow 'N Sear and when they were ready, I poured in another full Weber chimney of the Wicked Good briquets into the device and then set up my cook. I placed my beans in the "basement" or on the charcoal grate as I wanted my rib drippings to go into them for that additional flavor.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03909.jpg)
Next step was to use a Weber Rib Rack for my three slabs of loin back ribs right over the top of my Pit Beans. I then added some hickory chunks for my smoke wood and I was on my way.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03910.jpg)
Got an early start on this colder 17-18 degree overcast day but at least it should be dry for my cook.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03911.jpg)
I did spin the ribs around later into the cook to be sure I had even cooking.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03912.jpg)
Later into the cook when my ribs looked right, I wrapped them with some goodies and placed them back on the cooker. Also added some peanut oiled and SGH rubbed baking potatoes.
I also glazed my ribs with a mix of some Blue's Hog and other products later into the cook and just before they were ready to come off of the cooker.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03915.jpg)
These Pit Beans were the last thing off of my Performer.
The cook took a little over 4-1/2 hours at a temp range of about 275 - 300 degrees.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03919.jpg)
Ribs cooling down some for slicing.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03920.jpg)
My cloverleaf yeast rolls ready for the oven.
(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03921.jpg)
This several year winning Indiana State Fair recipe is the best I have ever tasted. I couldn't help myself and ate one right out of the oven with some clover honey.
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(http://img.photobucket.com/albums/v230/OldDave/WSM%20Cooking/DSC03923.jpg)
Sure made a nice holiday meal for part of my family.
That's a nice looking cook! Hope you had a great dinner with the fam.
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Awesome looking cook! I'm sure your daughter was more than pleased with that feast!!
Every bit of that cook looks absolutely amazing. I got to say, even though this is a Bbq forum, those rolls looks amazing. I LOVE rolls.
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Great cook, Dave. I love the look of those beans and rolls.
Those rolls look absolutely delicious.
Is this the recipe? http://www.midwestliving.com/recipe/cloverleaf-rolls/