Hey guys,
Missed smoking on my offset since something was coming up each weekend for the past month or more. This whole weekend we were pretty much 90* and I fired her up Sat and Sun.
This is yesterday's cook. Sorry for the crappy pics.
Ribs-One with coarse rub from Costco and the other with PBC all purpose
A small brisket flat dusted with Oakridge Black Ops
The marbling on these bone in short ribs were awesome
One dusted with Black Ops again and the other two S&P
Wings-Drumettes dusted with HDD and Flaps dusted with Crucible
Taters-Rubbed with grapeseed oil and seasoned with SPOG, Italian seasoning, tumeric, curry. It just seemed like it would work and it sure did as you shall see later. :-D
I decided to hang the ribs this time and have the rib fat drip on the taters. I actually put the tater tray underneath about an hour and a half later.
Chicken wings were skewered and I put them in when I butcher papered the short ribs and the briskie.
Just a shot to give you an idea how much space this thing has :biggrin1:
Wangs done
Taters done
Ribs done-I glazed one rack with Bone Suckin' Thicker Style
Pic sucks but the meat was mahogny color at the tear
Short ribs done
And of course the briskie. Man this thing gets cold as soon as you slice it
Not the prettiest plate but hey....some slaw and lentil chili (a friend brought it over) It was acutally really good
Nom Nom Nom and it's gone
Some of the random pics and beers we had
Thanks for looking!!
Missed smoking on my offset since something was coming up each weekend for the past month or more. This whole weekend we were pretty much 90* and I fired her up Sat and Sun.
This is yesterday's cook. Sorry for the crappy pics.
Ribs-One with coarse rub from Costco and the other with PBC all purpose
A small brisket flat dusted with Oakridge Black Ops
The marbling on these bone in short ribs were awesome
One dusted with Black Ops again and the other two S&P
Wings-Drumettes dusted with HDD and Flaps dusted with Crucible
Taters-Rubbed with grapeseed oil and seasoned with SPOG, Italian seasoning, tumeric, curry. It just seemed like it would work and it sure did as you shall see later. :-D
I decided to hang the ribs this time and have the rib fat drip on the taters. I actually put the tater tray underneath about an hour and a half later.
Chicken wings were skewered and I put them in when I butcher papered the short ribs and the briskie.
Just a shot to give you an idea how much space this thing has :biggrin1:
Wangs done
Taters done
Ribs done-I glazed one rack with Bone Suckin' Thicker Style
Pic sucks but the meat was mahogny color at the tear
Short ribs done
And of course the briskie. Man this thing gets cold as soon as you slice it
Not the prettiest plate but hey....some slaw and lentil chili (a friend brought it over) It was acutally really good
Nom Nom Nom and it's gone
Some of the random pics and beers we had
Thanks for looking!!