ShadowDriver
somebody shut me the fark up.
Had the opportunity to cook a meal for a squadron family who just welcomed a newborn to the clan. Figured we'd just have the same thing and "do it right."
Grabbed a couple racks of spares, trimmed them down to St Louis spares, and froze the trimmings/tips for future use. Hit our own rack with Wicken Yanks Original rub and used Bone Suckin' Sauce Rub (Steak variety) on the to-go meal. (Thanks to NCGrimbo for the BSS-S rub. I'm pretty impressed with this one.)
Of course, I had to fire up a couple of fatties. Giving away a Jimmy Dean Maple chub with Plowboys Yardbird. I kept the Jimmy Dean Hot chub that I coated in John Henry's Chipotle Apple rub. (A great find in a local hardware store in Suffolk, VA). That's breakfast in/for a few days.
I ran the smoker through a ridiculous deluge so hard that I felt like I needed to swim to/from the smoker just 4ft from our door. 250-300F over hickory for a good 4 hours. I didn't wrap the bones, and they had a nice little caramelization 'round the outside in places.
We whipped up the best darned collard greens recipe that I've ever had (thanks, Mom) with the use of the slow cooker.
Momma also whipped up her usual killer batch of baked beans and even made some gluten-free molasses cornbread!
Y'all have a wonderful weekend.
Grabbed a couple racks of spares, trimmed them down to St Louis spares, and froze the trimmings/tips for future use. Hit our own rack with Wicken Yanks Original rub and used Bone Suckin' Sauce Rub (Steak variety) on the to-go meal. (Thanks to NCGrimbo for the BSS-S rub. I'm pretty impressed with this one.)
Of course, I had to fire up a couple of fatties. Giving away a Jimmy Dean Maple chub with Plowboys Yardbird. I kept the Jimmy Dean Hot chub that I coated in John Henry's Chipotle Apple rub. (A great find in a local hardware store in Suffolk, VA). That's breakfast in/for a few days.
I ran the smoker through a ridiculous deluge so hard that I felt like I needed to swim to/from the smoker just 4ft from our door. 250-300F over hickory for a good 4 hours. I didn't wrap the bones, and they had a nice little caramelization 'round the outside in places.
We whipped up the best darned collard greens recipe that I've ever had (thanks, Mom) with the use of the slow cooker.
Momma also whipped up her usual killer batch of baked beans and even made some gluten-free molasses cornbread!
Y'all have a wonderful weekend.