Having some family (the grown kids) and friends over, total about 10 people. Cooking 3 racks of ribs plus all the normal sides (corn, pasta salad, coleslaw, beans). Got two nice racks of back ribs and one of SLC cut spares at the grocery store yesterday. Prepped ‘em yesterday afternoon .... peeled membrane and dry brine and into the garage fridge they went
There’s 4 lbs or so of pastrami in the fridge, too. Plan on smoking that on Tuesday, probably
Made a batch of Mike Mills Apple City BBQ Sauce, too
Got the WSM set up about 9:30 this morning with KBB and some red oak. Once it was up to about 250, I prepped the spareribs with MMD and got them going at about 10:30. An hour later, about 11:30, got the back ribs out, prepped them with MMD, and onto the WSM they go. Those two racks are on the top grate, moved the spares to the bottom grate.
There’s 4 lbs or so of pastrami in the fridge, too. Plan on smoking that on Tuesday, probably
Made a batch of Mike Mills Apple City BBQ Sauce, too
Got the WSM set up about 9:30 this morning with KBB and some red oak. Once it was up to about 250, I prepped the spareribs with MMD and got them going at about 10:30. An hour later, about 11:30, got the back ribs out, prepped them with MMD, and onto the WSM they go. Those two racks are on the top grate, moved the spares to the bottom grate.
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