Hey y'all.
This weekend I smoked 2 chuck roasts, 4 chicken split breasts, and this, a rack of untrimmed (but yes, membrane removed) St. Louis Style Spareribs. About an hour before they hit the smoker I rubbed them with a little mustard and some "C'untry Boyz Rub" (got to love that spelling) that I acquired from mballi3011 in an exchange I did with him.
This one's for you Mark. Me in the world's ugliest shirt. LOL
Did these on the WSM using Seven Oaks lump and apple wood chunks. One chuckie is on top with the ribs and the other is on the bottom rack. The chicken will go on later.
About an hour in I spritzed with straight apple juice
2.5 hours in, time to foil. Starting to get some decent pullback
foiled for 2 hours (a bit too long, they were almost falling apart) then back on the grate unfoiled for another 45 minutes. Here they are getting ready to eat.
Dang these were good. Well I did get to taste one. Me and my 17 year old were doing a bunch of stuff around the house. No plates, just eat. I said to him "Leave a few of those ribs so I can take them over to the neighbor". I didn't think he thought that meant "Oh, so the rest are for me?" But of course he did. By the time I realized that he was mowing through the ribs I walked over and he'd cut a few off for the neighbors and he'd eaten all but one. That I quickly grabbed, because he would've eaten that too. That boy can eat!
Just standing over the tray going to town. Need I say more?
Oh, well. I'm taking it as a compliment. I liked the rub too Mark, thanks.
Thanks for checking out my qview! And make sure you go look for those chuckie
"2 Chuckies. 1 for payback, 1 for me! With Qview"
and chicken threads.
"First ever spilt chicken breasts w/ brine and Qview!"
I was really happy with them.
This weekend I smoked 2 chuck roasts, 4 chicken split breasts, and this, a rack of untrimmed (but yes, membrane removed) St. Louis Style Spareribs. About an hour before they hit the smoker I rubbed them with a little mustard and some "C'untry Boyz Rub" (got to love that spelling) that I acquired from mballi3011 in an exchange I did with him.
This one's for you Mark. Me in the world's ugliest shirt. LOL
Did these on the WSM using Seven Oaks lump and apple wood chunks. One chuckie is on top with the ribs and the other is on the bottom rack. The chicken will go on later.
About an hour in I spritzed with straight apple juice
2.5 hours in, time to foil. Starting to get some decent pullback
foiled for 2 hours (a bit too long, they were almost falling apart) then back on the grate unfoiled for another 45 minutes. Here they are getting ready to eat.
Dang these were good. Well I did get to taste one. Me and my 17 year old were doing a bunch of stuff around the house. No plates, just eat. I said to him "Leave a few of those ribs so I can take them over to the neighbor". I didn't think he thought that meant "Oh, so the rest are for me?" But of course he did. By the time I realized that he was mowing through the ribs I walked over and he'd cut a few off for the neighbors and he'd eaten all but one. That I quickly grabbed, because he would've eaten that too. That boy can eat!
Just standing over the tray going to town. Need I say more?
Oh, well. I'm taking it as a compliment. I liked the rub too Mark, thanks.
Thanks for checking out my qview! And make sure you go look for those chuckie
"2 Chuckies. 1 for payback, 1 for me! With Qview"
and chicken threads.
"First ever spilt chicken breasts w/ brine and Qview!"
I was really happy with them.
