PDA

View Full Version : Spare Ribs, Spatchcoked Chicken PR0N


Bluesman
03-13-2010, 10:16 PM
Well today I tried two things for the first tims. Spare Ribs and Spatchcock Chicken. I trimmed and rubbed the ribs with some Dizzy Pig. Smoked over apple and cherry for 3 hours @ 250* then foiled with parkay, honey and brown sugar for an hour. I butchered the chicken, literally, I need a kitchen shears and brined it ovenight with water, brown sugar, kosher salt and some soy. Rubbed with Dizzy Pig, smoked along with the ribs until the thigh was 170*. Just for trial, I did some taters to. The ribs were really smoked deep and were hammy tasting, but very good. The chicken was moist tender, and the thighs were smoked very nice. The taters were not bad. I will do this again.

bigabyte
03-13-2010, 10:19 PM
As long as it tastes good, the appearance doesn't matter when cooking at home for yourself!:wink:

Midnight Smoke
03-13-2010, 10:21 PM
Very nice! The appearance will get better the longer you are here.

Nykademus
03-13-2010, 10:26 PM
This makes a guy hungry!

River City Smokehouse
03-14-2010, 03:47 AM
If the ribs were hammy, you either rubbed them way too far in advance or you had enhanced ribs. Make sure your ribs are "All Natural" with no enhancement, or, don't rub them until you are eady to put them in the cooker. That will take care of your ham taste.

Shiz-Nit
03-14-2010, 09:00 AM
WOWS know that is one full grill, very nice on the whole cook indeed.

Phubar
03-14-2010, 09:04 AM
Nice optimal use of the grill!
Everything looks great!

Nick@ParkAQ
03-15-2010, 02:48 PM
Looks Deliciously moist. very nicely done!:eusa_clap
Park it! Grill it! Eat it!