Memorial Day Cook

I had good intentions to create this post as I went, but was kept so busy by the pit, family, and friends that I didn't get to it.

Started out the day right with pancakes and peaches:


got the corn soaking in salt water and rubbed the brisket point and back pork ribs:

On the Pit

The pit was firing hot yesterday using pear wood and white oak. Once it was preheated and the water pan filled, I loaded it up with the brisket, naked fatty, pork butt ribs, and salmon. According to my reckoning, company was coming over at 4 and the back ribs were only going to require a total of 3 hours (2 smoking and 1 wrapped), so I set those aside for later in the afternoon. All of the other goodies were going to be for the family to enjoy all week. Had the fatty this morning and it was good!



Everything was done by lunchtime. This pic isn't much to look at, but the flavor of the pork butt ribs was outstanding. I spiked my normal rub with Shichimi, so they were hot and extra flavorful.

Sorry, each time I try and load all the photos at once, the website says there is some security certificate problem....so I'm breaking it up into smaller bites.

Piece of Resistance!

Finally, the main event...the back ribs. I rubbed them the night before and also added in a touch of brown sugar.



As they were cooking I spritzed them with raw unfiltered apple juice to keep them moist and to add flavor.



After 2 hours, I wrapped them up and added more apple juice to the foil for a bit of steam. I was tremendously pleased with the result. This is the first time I've made ribs and when they were sliced, they didn't just disintegrate! :clap2:

The corn turned out good too...

Farking security token...

The Throw Down Pic

So, I tremendously enjoyed working the pit on Memorial Day and the 10 people we had over for dinner had way too much to eat, so it was a good day.

This photo is my submission for the Memorial Day Throw-down:



Admittedly, I was tempted to submit the pancakes and peaches, but I guess those weren't made on the pit as it wasn't hot yet...and was too hungry to wait. :becky:

Oh, and I proudly don't require sauce on my ribs....the combo of the rub, the sugar, and the apple juice makes sure the ribs sauce themselves!