Grabbed a nice picanha from the freezer last week and decided to cook it on the French rotisserie again. I did a setup using my WGA as 'fire pit' which worked really well. Used some wood flakes for additional smoke. Picanha only seasoned with salt, was done in about 45mins. After a 10m rest we attacked, I almost forgot to take a pic of the finished product.
During my last trip to the meat shop, I had a quick look in their freezers and discovered a familiar looking package of STL Ribs: Premium Swift. I´ve NEVER seen them before, my guess is they have these for KCBS comp teams but as all comps are cancelled, are selling them to the general public. As I´ve seen them on this forum, I knew they should be good and I grabbed 2 slabs. Smoked one on the stickburner yesterday, rubbed with Oakridge Smokey Chile Lime. The slab had some extra meat hanging on the side, I cut it off and smoked it as a snack. The snack taster REALLY good so I was eager to try the ribs. Took a little over 6 hours to get the ribs perfect, average temp was around 250F. They were juicy as hell and about the best ribs I´ve ever had. The meat tasted amazing. We served them with bacon baked beans and cornbread.
During my last trip to the meat shop, I had a quick look in their freezers and discovered a familiar looking package of STL Ribs: Premium Swift. I´ve NEVER seen them before, my guess is they have these for KCBS comp teams but as all comps are cancelled, are selling them to the general public. As I´ve seen them on this forum, I knew they should be good and I grabbed 2 slabs. Smoked one on the stickburner yesterday, rubbed with Oakridge Smokey Chile Lime. The slab had some extra meat hanging on the side, I cut it off and smoked it as a snack. The snack taster REALLY good so I was eager to try the ribs. Took a little over 6 hours to get the ribs perfect, average temp was around 250F. They were juicy as hell and about the best ribs I´ve ever had. The meat tasted amazing. We served them with bacon baked beans and cornbread.
