sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
We're not hosting the festivities this year, but I offered to bring a couple things to the party we are attending, and I still wanted to get my smoke on. So I decided to bring a couple slabs of spare ribs and some sausages.
I found some really nice looking full spares earlier in the week for a relatively OK price of $2.99/lb. My favorite sausage fodder is spare rib tips, so I trimmed them up STL stype and deboned the tips and ran the meat through the grinder.
I recently rekindled my love for smoked turkey sandwiches with a traditional KC style sauce, so I picked up a single bone-in turkey breast to throw on the cooker while I had it up and running. I seasoned it with kosher salt and restaurant grind black pepper last night and put it on the drum before the ribs this morning.
I decided to try Jealous Devil briquettes in the drum today after being so impressed using them in my Weber kettle recently. Nice clean, long burn, so I thought I'd try them instead of my go-to lump. A few chunks of pecan in the mix.
I seasoned the ribs with Oakridge BBQ Competition Beef and Pork. Normally I use Secret Weapon, but apparently I used up the last of it and didn't replace it. Oh well, it's all good from Oakridge BBQ.
Clonesaker got the nod today
The turkey breast came off about 2-2.5 hours after it went on. A perfect 160*
The first slab of ribs came off about 3.25 hours after they went on - it was the slightly smaller of the two. The larger one came off about half an hour later. I decided to do a comp style cook on these today, tends to be a crowd pleasure around these parts.
I put them into my Alto Shaam to hold for a couple hours until we eat. Plan to sauce them right before I slice and serve.
Just waiting for the jalapeno herb sausages I made from the rib tips to finish, then it's R&R time.
Happy Independence Day to the American brethren here :thumb:
I found some really nice looking full spares earlier in the week for a relatively OK price of $2.99/lb. My favorite sausage fodder is spare rib tips, so I trimmed them up STL stype and deboned the tips and ran the meat through the grinder.
I recently rekindled my love for smoked turkey sandwiches with a traditional KC style sauce, so I picked up a single bone-in turkey breast to throw on the cooker while I had it up and running. I seasoned it with kosher salt and restaurant grind black pepper last night and put it on the drum before the ribs this morning.
I decided to try Jealous Devil briquettes in the drum today after being so impressed using them in my Weber kettle recently. Nice clean, long burn, so I thought I'd try them instead of my go-to lump. A few chunks of pecan in the mix.
I seasoned the ribs with Oakridge BBQ Competition Beef and Pork. Normally I use Secret Weapon, but apparently I used up the last of it and didn't replace it. Oh well, it's all good from Oakridge BBQ.
Clonesaker got the nod today
The turkey breast came off about 2-2.5 hours after it went on. A perfect 160*
The first slab of ribs came off about 3.25 hours after they went on - it was the slightly smaller of the two. The larger one came off about half an hour later. I decided to do a comp style cook on these today, tends to be a crowd pleasure around these parts.
I put them into my Alto Shaam to hold for a couple hours until we eat. Plan to sauce them right before I slice and serve.
Just waiting for the jalapeno herb sausages I made from the rib tips to finish, then it's R&R time.
Happy Independence Day to the American brethren here :thumb:
