BobM
Babbling Farker
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.
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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