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Unread 05-16-2013, 08:07 AM   #1
BobM
Babbling Farker

 
Join Date: 02-16-12
Location: Long Island, NY
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Default 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.
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| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 |
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Last edited by BobM; 05-16-2013 at 08:27 AM..
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