This weekend I did two slabs 3-2-1 on the Copperhead vertical. One was KC style (didn't really do much with it but added celery salt and Hickory Bacon rub then glazed it last 30 min with KC style sauce. A new one from Heinz).
It is the smaller rack, the one on the top. The bigger rack (lower) was Johnny Trigg style ribs.
The family loved those and said they were the best I had ever made. Keep in mind we have never had Trigg ribs so I have no idea what his ribs taste like but I did a search for a recipe and tried them out.
I used Byron's Butt Rub and garlic salt using mustard as a binder. After 3 hours I used squirt Parkay on the foil, brown sugar, agave (honey works too) and Tiger sauce. Laid the ribs meat side down on my mixture then repeated on bone side.
After 2 more hours I drained the juice from the foil and put in a cup. Basted them last 15 min and finally let rest for 15 min.
Pictured are the two racks together then separate. The glazed ribs meat side up are KC style (it's a sauce made by Mike & Joe Pearce who have been on BBQ pit masters, I did not know it was their sauce until after I bought it. If you like tangy sauce it is very good). Then the ribs bone side up are the Trigg style ribs. Would like to try his sometime but doubt I ever will.
Oh and Johnny normally doesn't do babybacks he does spareribs but I like babybacks so that's what I did.
I did some Baby Back Sticky Rib "Fingers" this weekend well did not remove bone just seperated the ribs. Used a homemade BBQ Sauce. Did this on the Copperhead Vert on 200 for 3 hours at then 250 to finish them up. Family devoured them like candy, did 2 racks next time I might need to do 4.
Did a 20lb brisket and 2 pork butts at the same time, Friday into Saturday.... Excellent flavor and good bark.... I used a smoke tube for additional smoke since my first brisket on this grill came out somewhat pale....
Jerky morning, cheesy afternoon. My weekend falls a little differently due to my work schedule but I'll assume a Thursday off counts? Jerky, about 2 pieces left and the cheese is sitting in the fridge (tightly plastic wrapped in a ziplock) until the 24th... So I have no idea how it came out. That 7 day wait is a bummer! Store brand cheese, cut longways, Swiss, Mozzarella, and mild cheddar. Hope it tastes as good as it looked!
Just a little quick Sunday afternoon snack fix after getting back from out of town.
Started with our smoked "Trash" our annual holiday Chex Mix and finished it up with a few wings, cream cheese jalapeno stuffed duck breast wrapped in bacon and couple of cajun ground pork stuffed green peppers. All done one my early Christmas present a Sportsman 1000
did some chicken on Saturday and
Sunday did some loin back ribs, used the 2-1-1 method at 250*
finished with sweet n spicy sauce and they were very good, just the right amount of tug before they come off the bone.
Like meet candy!