Happy late 4th, everyone! I always love when y’all make those start-to-finish posts with pictures of your cooks. I figured I’d try my hand! I’m not much of a photographer, so it won’t be as fancy as a lot of yours, but here goes.
Let’s start with the night before the cook. Rub those chicken wings down!
Done. Now the grown ups have something to nibble while we’re waiting for the smoker to do it’s work.
Beef rib rub. I’m pretty loyal to Fiesta Brand as you might be able to tell. :mrgreen:
Ready to rock. HEB cut these guys absolutely TINY, but no worries.
Pork rib rub. Forgot to take a pic of the actual racks, so here’s a pic of the trimmings. :laugh: Gonna put them right near the firebox to make some crispy cook’s treats!
Next morning, 830am. Tiny beef ribs are on!
An hour later, let’s add the pork ribs! The three on the left are gonna be wrapped 3-1-2 and sauced at the end, and the vertical facing one is gonna be unwrapped with no sauce. You guys inspired me to try nekkid ribs so here we are.
Three packs of hot dogs for the kids, and a few wings for the grown-ups to nibble.
Smoker is full to capacity! I had to take out my water pan to make room. I moved my rack of nekkid ribs to the far left. The three racks in the center have completed their hour in foil and are now being brushed with sauce. Beef ribs are chilling in a foil pan with a bit o f beef broth and beer. Two links of Chappell Hill smoked sausage and my last link of spicy deer sausage from last season. Oh, and that meat square on the foil? That is a slice of spam. Yes, spam. I was curious, y’all. Don’t look at me like that. :razz: It was actually really tasty.
Done! Here are the nekkid ribs and the beef ribs.
Here are the wrapped ribs and the sausage.
Close up!
Here is where my lack of photography skills are especially evident…but I wanted to show a beef rib cross section and my wife’s absolutely AMAZING tater salad.
Thanks for looking!
Oh, and folks…I think I liked the nekkid ribs the best. Matter of fact, I don’t figure I’ll ever wrap a rack of pork ribs again. The flavor was SO much better. Maybe my sense of smell/taste was just dead after 8 hours in the smoke and hot sun, but I swear that the wrapped ribs tasted almost bland by comparison. Thanks for pushing me in that direction. Wrapping/unwrapping is a pain in the &%^ anyhow to be honest. Hope y’all had a good 4th!
Let’s start with the night before the cook. Rub those chicken wings down!
Done. Now the grown ups have something to nibble while we’re waiting for the smoker to do it’s work.
Beef rib rub. I’m pretty loyal to Fiesta Brand as you might be able to tell. :mrgreen:
Ready to rock. HEB cut these guys absolutely TINY, but no worries.
Pork rib rub. Forgot to take a pic of the actual racks, so here’s a pic of the trimmings. :laugh: Gonna put them right near the firebox to make some crispy cook’s treats!
Next morning, 830am. Tiny beef ribs are on!
An hour later, let’s add the pork ribs! The three on the left are gonna be wrapped 3-1-2 and sauced at the end, and the vertical facing one is gonna be unwrapped with no sauce. You guys inspired me to try nekkid ribs so here we are.
Three packs of hot dogs for the kids, and a few wings for the grown-ups to nibble.
Smoker is full to capacity! I had to take out my water pan to make room. I moved my rack of nekkid ribs to the far left. The three racks in the center have completed their hour in foil and are now being brushed with sauce. Beef ribs are chilling in a foil pan with a bit o f beef broth and beer. Two links of Chappell Hill smoked sausage and my last link of spicy deer sausage from last season. Oh, and that meat square on the foil? That is a slice of spam. Yes, spam. I was curious, y’all. Don’t look at me like that. :razz: It was actually really tasty.
Done! Here are the nekkid ribs and the beef ribs.
Here are the wrapped ribs and the sausage.
Close up!
Here is where my lack of photography skills are especially evident…but I wanted to show a beef rib cross section and my wife’s absolutely AMAZING tater salad.
Thanks for looking!
Oh, and folks…I think I liked the nekkid ribs the best. Matter of fact, I don’t figure I’ll ever wrap a rack of pork ribs again. The flavor was SO much better. Maybe my sense of smell/taste was just dead after 8 hours in the smoke and hot sun, but I swear that the wrapped ribs tasted almost bland by comparison. Thanks for pushing me in that direction. Wrapping/unwrapping is a pain in the &%^ anyhow to be honest. Hope y’all had a good 4th!
