Baby Backs and Yard Bird

Discussion in 'Pork' started by uncle_lar, Jan 28, 2012.

  1. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    It was a toss up as to which to put this under, pork or chicken

    but since my main smoke was the ribs I put it here.

    It has been a while since I posted a smoke and it is such a nice weekend

    I thought I would take the time to post.

    I got 2 really nice meaty racks of baby backs from  my nephew for working on his car for him.

    He lives in Chicago, and got them at a neighborhood deli. They are really allot more meaty than the cyrovac baby backs I am used to. since we are having some friends over I thought I would do some chicken too.

    I put the chicken in slaughter house brine over night. rinsed it well and gave it a nice coating of Jeff's rub

    likewise I gave the Ribs a liberal coating of Jeff's rub.

    I am going to smoke them over pecan and apple combination.

    ribs are going in  in about 20 min. for a 5 hr smoke

    will put the chicken in about 2 hrs later since it will only take about 3 hrs

    stay tuned

    these babies where thick and meaty

    [​IMG]

    all rubbed down

    [​IMG]

    nice slaughter house brined chicken

    [​IMG]

    dusted with Jeff's rub also

    [​IMG]
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now you are off to a good start.
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    it is a good start
     
  4. tyotrain

    tyotrain Master of the Pit

    Looks like a great start. Keeping my eye on this one.


    Sent from my iPhone using Tapatalk

    Have fun and Happy smoking :)
     
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    [​IMG]
     
  6. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I just sauced half the ribs and some of the chicken

    bout an hour to go chicken should be at temp and ribs will be done

    wife made a fresh peach pie and I made some of my soon to be world famous  potatoes

    more Qview  to come

    stay tuned
     
  7. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Ok, the wait is over!

    I will post some plated shots later this evening

    but here are the money shots

    ribs on for 5 hours, some sauced some plain

    chicken took 3 hours to get to temp.

    I do not foil my ribs.

    I use a GOSM annd kept the temps at 230-250  the entire smoke

    [​IMG]

    [​IMG]

    I will post some plated shots later on.

    thanks for watching!
     
  8. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Nice job,  Thanks for the Qview.   I had rice with BBQ sauce on it for dinner.  Working outside and didn't get to cook,  wish I was closer!
     
  9. scrappynadds

    scrappynadds Smoking Fanatic

    .......hungry just looking at it[​IMG]
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks great man - I wold love a plate of that right now 
     
  11. harleysmoker

    harleysmoker Smoking Fanatic

    Good Job! Looks Great!
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good looking grub!

    Bet it didn't last long!
     
  13. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    sorry I diidnt get any plated pics. We were too busy eating it

    but here is the shot of the spread right befoer we dug in

    thanks for watching [​IMG]
     
  14. berninga87

    berninga87 Smoking Fanatic

    All looks great!
     
  15. pigeyex

    pigeyex Fire Starter

    Looks awesome!   [​IMG]

    I swore after working WAY too hard last year's Super Bowl day, that I wasn't going to smoke ribs again THIS Super Bowl, but I think I'm changing my mind!!

    Pigeye
     

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