A Little Sunday Ribs and Chicken

[Cat797]

This past week was my birthday, but I was traveling for work in Kansas City, so I had a little Jack Stack BBQ on the road. Today I had the opportunity to cook so I fired up the Yoder YS640 for some ribs and chicken. My wife and kids like fall off the bone ribs, so that's what we got. I just ordered some stuff from Malcom Reed, so used Killer Hogs rub and sauce. My wife made her famous mac salad and made some beans. We also tried a new mac and cheese recipe that was pretty killer too!......I'll let the pics do the talking.....

Getting ready for a wrap.....




Almost Ready......


Done......


Sides.....


My plate......


Thanks for looking!

Ed

 

[Jackson Boys BBQ]

That is a perfect looking plate! I'm getting hungry all over again!:clap:

 

[ShadowDriver]

That's a celebration in every bite! Happy Belated!

 

[Evil-g]

I'm not sure it gets much better, sweet cook.

 

[The Meeper]

Cooking a feast you birthday beast - wonderful stuff mate

Loving it

 

[KevinJ]

Very nice cook, Malcom Reed has a great youtube channel.

 

[dannypat21]

Now that's a feast, looks great!

 

[Big-Joe]

All looks great, i just tried killer hogs bbq rub and really liked it. Especially like the color it puts on the ribs

 

[rwalters]

Everything about this post makes me

Talk to us about those thighs. Did you cook low n slow the entire time? If yes, how was the skin? Curious about your method.

 

[hurricanedavid]

A Masterpiece! :thumb:

 

[Cat797]

Thanks all for the kind words!

Everything about this post makes me

Talk to us about those thighs. Did you cook low n slow the entire time? If yes, how was the skin? Curious about your method.

I ran the cooker at 275 the whole time. I just took regular thighs and deboned them, and trimmed them up nice, like competition style. To be honest, the skin was pretty bad :sad: It tasted ok, but I probably should have scraped the fat off the skins, but that is too much work. If I would have been able to pull the ribs sooner, I could have dialed in at 350 and they would have been much better.

Chicken is not my strong suit! :grin:

Ed