For mothers day I did some ribs the wife got from sam's, backribs and boneless back ribs, I scored a 8 lb bone in natural juices fricks ham for $6.64 so it was thrown on to, beans, shredded chicken breasts for my sister in law
everything came out fine, 225-240 on cherry for the ribs and ham for 3 hours, foiled, spiked to 275-290 for 30-45 minutes when the chicken and beans went on then 240 for another 2.5 hours, the ribs went 3 1.5 1.5 and were fine, the wetter looking beans are a buddies "boring beans" recipe, they however were to hot for my wife so she wanted even more boring, it turned out medium all around as my mother in law dumped the two batches together to save space on the counter. Half the ribs were Jeffs rub, and sauced with SBRay's normal, half were just brown sugar all spice, salt and pepper without sauce for the reflux plauged father in law and his 84 year old mom and kids. The ham was allready fully cooked and I did not do anything to it except spray it with the apple juice captain morgan I hit the ribs with before foiling, turned out really great, my kid really liked it.
I have been playing at stick burning, I almost got my base right this time, only had to add one weber chimney otherwise it was all small and medium sized splits, I am out of hickory so it was an all cherry cook, the flavor was less than a hickory or mixed cook but stronger than the all apple I did the time before. The cherry smoke was nice and thin
rubbed
done
beans
everything came out fine, 225-240 on cherry for the ribs and ham for 3 hours, foiled, spiked to 275-290 for 30-45 minutes when the chicken and beans went on then 240 for another 2.5 hours, the ribs went 3 1.5 1.5 and were fine, the wetter looking beans are a buddies "boring beans" recipe, they however were to hot for my wife so she wanted even more boring, it turned out medium all around as my mother in law dumped the two batches together to save space on the counter. Half the ribs were Jeffs rub, and sauced with SBRay's normal, half were just brown sugar all spice, salt and pepper without sauce for the reflux plauged father in law and his 84 year old mom and kids. The ham was allready fully cooked and I did not do anything to it except spray it with the apple juice captain morgan I hit the ribs with before foiling, turned out really great, my kid really liked it.
I have been playing at stick burning, I almost got my base right this time, only had to add one weber chimney otherwise it was all small and medium sized splits, I am out of hickory so it was an all cherry cook, the flavor was less than a hickory or mixed cook but stronger than the all apple I did the time before. The cherry smoke was nice and thin
rubbed
done
beans
