Crisis averted!
I fired up the pellet smoker at 275 degrees for some saturday ribs and wings for college football.
I used Salt Licks rub recipe (7.5 oz morton salt, 3 oz black pepper, 1.5 oz cayenne pepper) for the ribs, and used stubbs bottled chicken marinade for the wings.
About an hour and a half in I went out to check and notice my smoker was acting funny. I opened up the hopper and there were no more pellets! Very dumb of me, but I don't know why I didn't check the hopper, and I didn't have extra pellets so I had two options:
1. start the gas grill up and finish them off
2. fire up my hasty bake.
I went with option 2.
The hasty bake is a rib machine. Produces high temp ribs (like I like them) better than just about anything. Luckily I had some charcoal.
Finished the wings off with franks and melted butter for one half, and tabasco wing sauce for the other. No sauce needed for the back ribs.
I fired up the pellet smoker at 275 degrees for some saturday ribs and wings for college football.
I used Salt Licks rub recipe (7.5 oz morton salt, 3 oz black pepper, 1.5 oz cayenne pepper) for the ribs, and used stubbs bottled chicken marinade for the wings.
About an hour and a half in I went out to check and notice my smoker was acting funny. I opened up the hopper and there were no more pellets! Very dumb of me, but I don't know why I didn't check the hopper, and I didn't have extra pellets so I had two options:
1. start the gas grill up and finish them off
2. fire up my hasty bake.
I went with option 2.
The hasty bake is a rib machine. Produces high temp ribs (like I like them) better than just about anything. Luckily I had some charcoal.
Finished the wings off with franks and melted butter for one half, and tabasco wing sauce for the other. No sauce needed for the back ribs.
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