Rubbed down an 8lb ham with mustard and McCormick's brown sugar and bourbon rub. Smoked it up with some cherry pellets.
THE THIN BLUE SMOKE THREAD XII
- Thread starter Jim
- Start date
Would love to "hear" your rendition.
Ain’t nuthin wrong with being poor!!
Very nice burnt ends.
Very nice burnt ends.
kelbro
Alfred Spatchcock
Poor is the new rich. People making more cheese now on unemployment than they were when they were working!
For mothers day thinking some pulled Pork and a few slabs of ribs. Have my Mom and in laws over tomorrow.. I'll be getting the Traeger fired up about 6am tomorrow morning..
Firing up the pit for Mother’s Day. New York Strips, ribs, and fajitas.
Just beginning.
Just beginning.
Done
This was the last of it.
Smoked up a rack of ribs
Excellent choice
Mother's Day Ribs
- Thread starter
- #294
Beautiful!
Nice color and smoke ring.
Thank you. I think I've finally settled on a method for ribs. Get a good color and perfect for me tenderness every time.
Do tell.
As simplified as possible.
1. season with favorite rub.
2. smoke on 250-275 for 2 hours
3. wrap for 1 hour
4. make a tray with aluminum foil and brush on a thin coat of bbq sauce back on the smoker for 15-20 minutes
5. Enjoy
I have a blog that goes over it in detail but I'm pretty sure it's against ToS for me to link it.
1. season with favorite rub.
2. smoke on 250-275 for 2 hours
3. wrap for 1 hour
4. make a tray with aluminum foil and brush on a thin coat of bbq sauce back on the smoker for 15-20 minutes
5. Enjoy
I have a blog that goes over it in detail but I'm pretty sure it's against ToS for me to link it.
Rationing meat so grabbed the tenderloin, grilled over charcoal and cherry wood. Served with kale and rice with fresh morels from a few yards from the gill.
Tom
Tom
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