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


    all rubbed down


    nice slaughter house brined chicken


    dusted with Jeff's rub also

  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    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

  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



    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!!


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