Wifey was in the mood for some ribs. Had some baby backs in the freezer from the BOGO last month. Also had some chicken breasts I was going to grill but that seemed boring so I got a little creative.
Mixed up some of my rib rub that I keep tweaking on. It's getting better each time I do it..
Mixed it up real good.
Got my ribs out.
Removed the membrane from the bone side.
Gave them a good rubbin'.
Wrapped them tight in Glad Cling Wrap and put them to bed for the night.
Next morning we are ready to smoke.
Got the smoker prepped and foiled. It looks pretty redneck but I get very even temps across the smoker.
Got a nice fire going with some RO. It's mix of the RO Chef's Select Briquettes and RO Lump. Smoking with Hickory and Pecan today.
Sitting at the perfect temp.
Ribs hit the smoke. I foiled the ends for the 1st hour to keep them from overcooking. Worked well. After an hour. Remove the foil and spritz with apple juice.
Last hour I brushed on some Sweet Baby Rays.
Getting that beautiful TBS.
Ribs are on. Time to go prep the chicken. Chicken was BOGO too. Only way to buy meat these days.
Pounded out the breasts til they were thin.
Made three different types. First one was Ham, Cheddar and Broccoli.
First a layer of honey ham.
Then a layer of cheddar.
And some broccoli.
Then we roll it up and wrap bacon around it to hold it together. A couple of toothpicks are quite helpful too.
Second one is ham, provolone and broccoli.
The third one is ham, swiss and shrooms.
Once they're all rolled up we send them to the smoke.
Had some little pieces of chicken I trimmed off the breasts. Rubbed them and smoked for 45 minutes. Not bad.
Smoked the chicken rolls for 2 hours. Temp was 180-190. I think 1 1/2 hours next time will do.
They sure are tasty though. Wife and kid liked them too.
Did the ribs on 2.5 - 1.5 - 1 schedule. I think these were my best yet.
Nice lookin rib. IMHO.
Starting to plate everything.
Dinner is served. Ribs were great. Very tender. Slight pull to get it off the bone. Meaty and not mushy.
Dinner is done.
Thanks for tuning in.
Mixed up some of my rib rub that I keep tweaking on. It's getting better each time I do it..
Mixed it up real good.
Got my ribs out.
Removed the membrane from the bone side.
Gave them a good rubbin'.
Wrapped them tight in Glad Cling Wrap and put them to bed for the night.
Next morning we are ready to smoke.
Got the smoker prepped and foiled. It looks pretty redneck but I get very even temps across the smoker.
Got a nice fire going with some RO. It's mix of the RO Chef's Select Briquettes and RO Lump. Smoking with Hickory and Pecan today.
Sitting at the perfect temp.
Ribs hit the smoke. I foiled the ends for the 1st hour to keep them from overcooking. Worked well. After an hour. Remove the foil and spritz with apple juice.
Last hour I brushed on some Sweet Baby Rays.
Getting that beautiful TBS.
Ribs are on. Time to go prep the chicken. Chicken was BOGO too. Only way to buy meat these days.
Pounded out the breasts til they were thin.
Made three different types. First one was Ham, Cheddar and Broccoli.
First a layer of honey ham.
Then a layer of cheddar.
And some broccoli.
Then we roll it up and wrap bacon around it to hold it together. A couple of toothpicks are quite helpful too.
Second one is ham, provolone and broccoli.
The third one is ham, swiss and shrooms.
Once they're all rolled up we send them to the smoke.
Had some little pieces of chicken I trimmed off the breasts. Rubbed them and smoked for 45 minutes. Not bad.
Smoked the chicken rolls for 2 hours. Temp was 180-190. I think 1 1/2 hours next time will do.
They sure are tasty though. Wife and kid liked them too.
Did the ribs on 2.5 - 1.5 - 1 schedule. I think these were my best yet.
Nice lookin rib. IMHO.
Starting to plate everything.
Dinner is served. Ribs were great. Very tender. Slight pull to get it off the bone. Meaty and not mushy.
Dinner is done.
Thanks for tuning in.
