B
BlkJeep
Guest
My GF mom's wanted me to cook for her meal on Sunday but didn't want turkey or ham. So I picked up five racks of ribs, two 10# pork loins and stuff for two fatties!
Stuck with mostly local products for rubs and sauces. Spicewine is local for me!! :biggrin:
Removed membrane...
Took some left over turkey and cooked in some wing sauce, lined with buffalo wing chesse w/ a brown sugar honey rub. And bacon!!
One killer fatty.
She takes care of the bacon wrap!! :wink:
Rolled and ready!
Really it's a work of art...
Rubbed all the ribs the night before. So I loaded the UDS and kettle up and started cooking.
Used the her gasser to cook a bbq, colby chesse fatty for a snack while the ribs cooked. :mrgreen:
Pic of the day right here I think...:twisted:
For one of the loins I made a cream chesse stuffing w/ onion, garlic, salt, pepper, cream chesse and thyme. suffed them, wrapped with 6 slices of bacon and tied them up. Put on the kettle indirect over apple wood.
The ribs got the 4-1/2-1/2 treatment and came out awesome. Steamed up my camera and only got this pic. hungry crowd didn't care formy photo shoot. :roll:
The other loin I just rubbed with EVOO, garlic salt, onion salt, blk pepper and some italian seasoning. And put on the top rack of the drum. BUT I guess I didn't get a pic of that?
Stuff loin and after the cook.... It was so good but the picture looks a little rough..
Thanks for checking out our meal. Served with mashed tators, corn, rolls, other fixings.
Stuck with mostly local products for rubs and sauces. Spicewine is local for me!! :biggrin:
Removed membrane...
Took some left over turkey and cooked in some wing sauce, lined with buffalo wing chesse w/ a brown sugar honey rub. And bacon!!
One killer fatty.
She takes care of the bacon wrap!! :wink:
Rolled and ready!
Really it's a work of art...
Rubbed all the ribs the night before. So I loaded the UDS and kettle up and started cooking.
Used the her gasser to cook a bbq, colby chesse fatty for a snack while the ribs cooked. :mrgreen:
Pic of the day right here I think...:twisted:
For one of the loins I made a cream chesse stuffing w/ onion, garlic, salt, pepper, cream chesse and thyme. suffed them, wrapped with 6 slices of bacon and tied them up. Put on the kettle indirect over apple wood.
The ribs got the 4-1/2-1/2 treatment and came out awesome. Steamed up my camera and only got this pic. hungry crowd didn't care formy photo shoot. :roll:
The other loin I just rubbed with EVOO, garlic salt, onion salt, blk pepper and some italian seasoning. And put on the top rack of the drum. BUT I guess I didn't get a pic of that?
Stuff loin and after the cook.... It was so good but the picture looks a little rough..
Thanks for checking out our meal. Served with mashed tators, corn, rolls, other fixings.
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