Fatty and Baby Backs (with Q-View)

Discussion in 'Grilling Pork' started by thin blue smoke, Jan 14, 2012.

  1. OK folks—my first attempt at posting photos of my smoke.

    Unfortunately I had already begun prepping before I thought about the camera.

    I used a one-pound roll of Owens Hot sausage and flattened it in a Ziploc bag with a short visit to the freezer. Sautéed some onion and garlic and then added some smoked bell pepper and jalapenos.

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    Topped it with some sharp cheddar and mozzarella cheese.

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    Managed to get it rolled up using the bottom half of the Ziploc.

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    The wife laced the bacon while I was rolling the fatty.

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    Had to squeeze the ends of the fatty a little so the bacon would cover it completely.

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    Just a sprinkling of my homemade rib rub.

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    Oh yea—I rubbed down two baby backs the night before.

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    Ribs are ready for the smoker.

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    Set the smoker at 225 and in went the meats.

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    Took the fatty out at 165 and placed it in a 400 degree oven to crisp up the bacon.

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    Used the 2-2-1 on one rack and 3-1-1- on the other using apple juice as the liquid.

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    Sorry, but by the time they were done we were hungry and I was suffering from aluminum poisoning so I failed to photo it plated.
     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks good and great first. Congrats.
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    [​IMG]   Nice job with the pix!   Any pix of the smoke ring (ie. money shot) on either dish?
     
  4. smokinal

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

    They both look delicious, nice job!
     
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    You have obviously done these before.

    It all looks great    That sure is one clean smoker!
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Now allthe food looks awesome but one thing that I to saw wrong was that smoker is way too clean. You might need to work on that.
     
  7. I am working on that almost every weekend, but I also admit to being way too OCD about cleaning it after each smoke. [​IMG]
     

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