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BobM 05-16-2013 08:07 AM

Spares And Filet Mignon (pr0n)
This was my Mother's Day cook.
I cooked 2 St. Louis trimmed racks of ribs. One rubbed with my standard pork rub, sucralose, chili powder, paprika, garlic powder, onion powder, salt, pepper, with a little added cayenne. The other was naked.
I cooked them on my 22 1/2" WSM at 275F for 2 1/2" hours unfoiled, then foiled them with brown sugar, honey and squeeze Parkay. I cooked them almost toothpick tender. I then glazed the rubbed rack with Sweet Baby Ray's Honey Barbeque sauce, the other stayed naked, and put them back on for about another 1/2 hour, unfoiled.
I cooked up 4 filet mignon medallions on my 22 1/2" OTG, over RO lump.
I cooked up 8 ears of sweet corn on my Genesis S-330.
It all came out great!

Spares on the WSM.

Ready to be foiled.

Ready to be served.

Filet mignon on the OTG.

Ready to be served.

Sweet corn on the S-330.

Ready to be served.

Spares and Caesar salad.

Sweet corn.

Beer o' the day compilation.

Thanks for looking.

CharredApron 05-16-2013 08:25 AM

Awesome, I like the naked ribs and of course the Yuengling.
Thanks for sharing.

fantomlord 05-16-2013 08:54 AM

nice cook!

TroyA65 05-16-2013 10:41 AM

Yeungling me please!

jmoney7269 05-16-2013 10:47 AM

You can't drink but 2 or 3 but on a Hott day, that honeycrisp apple wheat is hard to beat! Nice crisp and refreshing.

wormraper 05-16-2013 10:50 AM

I need to do some more spares... been hankering for some good ribs again. here's to hoping that next week's adds will bring on some good Mem day week meat sales

cowgirl 05-16-2013 11:35 AM

Great looking celebration feast!! You did it up right! :thumb: :mrgreen:

fingerlickin' 05-16-2013 12:47 PM

Now that's a meal right there, a 4 beer'er, sounds about right to me. Nice job! :thumb:

Bonewagon 05-16-2013 01:05 PM

Very Nice!

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