cook for today

[we'll smoke u]

About 12:30 I put in the smoker.
1. two spares one with just rub the other with spicy brown mustard
and a sweet rub.
2. one 4lb pork loin with a quick rub.
3. two maple fatties one plain the other is filled with cream cheese.

I will leave one rack of ribs dry the other will get a sweet jalapeno glaze.

 

[Kevin]

Looks great. That photo bucket thumbnail whatchamacallit is slicker than snow on a brass doorknob.

 

[jpw23]

Looks good.......But, GET THE KC MASTERPIECE OFF THE COUNTER TOP!!!!!! Buy some real bbq sauce!....Just kidding!!!!:biggrin: :biggrin:

 

[qman]

Looks good.......But, GET THE KC MASTERPIECE OFF THE COUNTER TOP!!!!!! Buy some real bbq sauce!....Just kidding!!!!:biggrin: :biggrin:

jp, I am with you about the KC Masterpiece:-D BUT that is my wife's favorite sauce in the whole wide world:icon_blush: I have never in 40 years been able to make a sauce she likes better, so it has a place in my house too.
We DO cook to our audience.

 

[we'll smoke u]

Here's some of the finished stuff. The glazed ribs where great. Pork loin was moist, I let it rest for 45 minute before I sliced it and the juices still ran out. The uncut rack of ribs went over to my mom and dad's ya gota keep them in BBQ. Pork loin went in vac bag's for future lunches,

 

[we'll smoke u]

OH YA,
I forgot about the fatties they didn't last long anuff to get a picture.

 

[we'll smoke u]

Looks good.......But, GET THE KC MASTERPIECE OFF THE COUNTER TOP!!!!!! Buy some real bbq sauce!....Just kidding!!!!:biggrin: :biggrin:

Same as qman my wife and duaghter love KC MASTERPIECE.

 

[ultramag]

Good looking eats. I also have Masterpiece wife. Not her favorite, but when you say BBQ sauce she definately thinks of it.

 

[chad]

Nice looking end products!!

Sauces - hmmm. My wife's current favorite is Sweet Baby Ray's original sweet, my 23 y.o. son's is Sonny's Sweet...I use whatever I have open...I'm not a sauce addict!! If the meat "needs" sauce then I probably farked it up!:twisted: Or, it's leftover whole hog -- now THAT needs some help!:shock: For catering I usually go with Cattlemen's Original and/or Sweet Baby Ray's (or Sonny's Sweet for local crowds).

Yeah, we definately cook to our audience!!:mrgreen: