Lets make ribs! NOW WITH MORE RIBS & CHICKEN

[Snowsmoke]

I learn something every time I cook, this time it was that my offset cooks ribs better than my WSM 22.5 AND Hatfield st louis are better than Swift St Louis ribs especially in the winter months. Maybe that is only in New England but I had some straight frankenstein bones going on from Swift this weekend.

Here is the trailer, running great since Smokin Mike fixed it for me -


Ribs after 3 hours in the pit


Unwrapped getting a glaze about 5 hours in


Cooling before cutting


Cut up and ready to chow down


Rib Tower - why not right?


UPDATE 1.13.19
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Did a nice little cook yesterday too - practicing my chicken flavor and bite through skin for some friends. I was very happy with the results although the color was a little lighter than usual on the chicken, darker on the ribs. As you can see, I didn't go nuts trimming the chicken. I brined for 4 hours in chicken stock, set the shape with Plastic wrap in the fridge for 2 hours, then cooked uncovered in a pan with butter/agave.

Smoking temps were very consistent and the textures of both meats were very nice. Used a new BBQ rub from Croix Valley too, decent but would would mix with Smoking Gubs Hot or Killer Hots hot for a pepper pop.

Ok, I said more Pics not words. XX
Chicken thighs -


Ribs - looking dark


stack them up!

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"The Moon ain't romantic. It's intimaditing as Hell" - Tom Waits (maybe he was up at 3am to BBQ too!)

[Old Dave]

Dem bones look great!!
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Old Dave
Ribs & Bibs BBQ Team
http://olddavespo-farm.blogspot.com/

[k.c.hawg]

Fine looking ribs!!
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[jess]

That looks like my plate,- or Bush 41's...