Tuesday cook today

thillin

thillin

somebody shut me the fark up.
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Since my San Antonio trip got pushed back a couple of days I decided to cook. I got 2 trimmed racks of spares on now. Will do some sausages later along with about a pound of armadillo eggs.

These were some small spares. so I'll try 2-2-1 on them. Rubbed them with some Famous Daves that I got in a past sauce/rub trade. I'll post pics later.

Ty
 
thillin said:
Since my San Antonio trip got pushed back a couple of days I decided to cook. I got 2 trimmed racks of spares on now. Will do some sausages later along with about a pound of armadillo eggs.

These were some small spares. so I'll try 2-2-1 on them. Rubbed them with some Famous Daves that I got in a past sauce/rub trade. I'll post pics later.

Ty
Click to expand...

Are you going to stop by Rudy's? I got some of their Turkey Rub with my summer order. It's not bad.

dsc02043aL.jpg
 
Here's the finished pics as promissed. The sausages are only about 3 inches long. Cant't remember what brand, but they are really tasty. I also threw on a an Italian fatty and a couple of pork steaks.
 

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Everything looks really good! So, how did you like the pork steak?
 
Looks tasty! How did the ribs turn out with the 2-2-1 method? I cooked some trimmed spares over the weekend and went 2.5-1.5-1 on them and they were pretty good. I'm thinking about cutting the time in foil to only 1 hour, though.
 
p.s. - What is a pork steak? Looks like a sliced butt. Is that right? If so, I'll echo thirdeye: How did you like it? If ya liked it, how did ya cook it?

Thanks for the pics!
 
Pork steaks were tasty. I just sampled one. Leaving them for mom when she house/dog sits for us. They were dusted with Dav's Klose pork rub. Smoked on the hottest spot until 160ish then foiled till 180ish. Back on hot grates to firm up a little.

2-2-1 went well on the ribs. Jury is still out on the Famous Dave's rub.
 
wow that food looks great need to do some of that this weekend

thanks for sharing
 
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