Trade Round - Poker Night Cook

Tonight is the last night coaching my son's youth baseball season. 'Mandatory Coaches Meeting' (errr...poker night) after the game. One of the other coaches says...hey, how bout you smoke some ribs? Uh OK...twist my arm.

One of the other coaches says...hey, I have some Conecuh sausage in my freezer I've been meaning to cook...can you do that too? Uh OK...twist again.



Timing was perfect as I just got my package from the current Trade Round. Bbqwizard sent me an awesome selection, including some of his own commercial rubs. One of them is a pork rub...great time to try it out!





Trimmed and rubbed..let them hang in the fridge for an hour while the PBC gets ready.



On the smoke with chunks of cherry. Running at 260-270. See ya in 4 hours.

4.5 hours on the smoke. Threw the Conecuh on when I sauced (50/50 Blues Hog).



Pulled and foiled. Now in a cooler with towels and off to the game. Bet they don't last long enough at poker night to get a pic.

IamMadMan said:

Awesome cook, how did you like the new rub, Tell us about it.

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Poker night was great. I made $20 last all night. I was the third to the last to go out. The other two just split the pot.

Ribs went well, but there was lots of other food too so I had one slab left. No pics of the sliced or plated ribs.

Rub was good. Paired well with the blues hog mix. It's a savory/sweet rub with a brown sugar base...lemon pepper, summer savory, and some of the usual players too. Gave nice color and carmelized nicely.

Next slab I'll do one dry just so I can get a good taste of the rub.