flem0061
Knows what a fatty is.
Whoa, that was a mouthful....
Recently received a sample pack of Grill Your Ass Off rubs and I was looking for an excuse to use the rib rub from local chef Justin Sutherland (check out his website with a google search - not sure I can endorse here). So I married the two rubs on a rack of spares after slathering with some EVOO and let sit overnight.
Fired up the copperhead with some Bear Mt Sweet pellets in the hopper and some bold BBQ pellets in a tube (really wanted to screw around with the Smoke EZ on the Weber 26 but so little time today).
Created a bacon weave and drizzled some honey, dashed with rub. Once the rack bark set in I draped the bacon matrix over the ribs for the rest of the cook.
All the while I was dousing them with a mix of apple cider vinegar, rib rub, juice from the fridge, water, and some melted garlic butter that was due to be used.
Finishing touch was cooking down a frozen mixture of southern IL peaches my bro-in-law brought up last August to a paste and plastering over the top with some baby ray's.
Had some extras in the fridge that needed to be used - sweet peppers, grape tomato medley, and some pears - all smoked separately for various uses this week.
Meal was paired with blue cheese coleslaw, parmesan roasted potatoes, and a Corona on this hot MN day.
Recently received a sample pack of Grill Your Ass Off rubs and I was looking for an excuse to use the rib rub from local chef Justin Sutherland (check out his website with a google search - not sure I can endorse here). So I married the two rubs on a rack of spares after slathering with some EVOO and let sit overnight.
Fired up the copperhead with some Bear Mt Sweet pellets in the hopper and some bold BBQ pellets in a tube (really wanted to screw around with the Smoke EZ on the Weber 26 but so little time today).
Created a bacon weave and drizzled some honey, dashed with rub. Once the rack bark set in I draped the bacon matrix over the ribs for the rest of the cook.
All the while I was dousing them with a mix of apple cider vinegar, rib rub, juice from the fridge, water, and some melted garlic butter that was due to be used.
Finishing touch was cooking down a frozen mixture of southern IL peaches my bro-in-law brought up last August to a paste and plastering over the top with some baby ray's.
Had some extras in the fridge that needed to be used - sweet peppers, grape tomato medley, and some pears - all smoked separately for various uses this week.
Meal was paired with blue cheese coleslaw, parmesan roasted potatoes, and a Corona on this hot MN day.
