sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
I decided to be a copycat and do the "crown of baby backs" that I've seen here a few times, so I brined a slab of baby backs in apple cider/salt/Brown sugar for 36 hours and then hit them with "Cooper's Old Time Seasoning" which is primarily large granule salt and pepper.
Also wanted to cook something less "traditional" (ie not pork, beef, or chicken) so I picked up a bone in turkey breast from the store and hit it with LaRue Tactical Dillo Dust.
Got the Primo XL up to 275 degrees using Royal Oak lump and cherry woodchips. The turkey took about 2 hours to hit 165 degrees and the ribs took 3 hours.
The ribs were amazing...the sweet and spice of the cider really showed through - I was a little hesitant about the flavor profile of cider combined with a decent amount of pepper, but the pepper was only an afterthought and it worked really well. The turkey was really juicy, I think I pulled it at just the right time. I wish I would've done a dry brine on it overnight though to enhance the flavor a little bit....it was good, but could've been great.
Also wanted to cook something less "traditional" (ie not pork, beef, or chicken) so I picked up a bone in turkey breast from the store and hit it with LaRue Tactical Dillo Dust.
Got the Primo XL up to 275 degrees using Royal Oak lump and cherry woodchips. The turkey took about 2 hours to hit 165 degrees and the ribs took 3 hours.
The ribs were amazing...the sweet and spice of the cider really showed through - I was a little hesitant about the flavor profile of cider combined with a decent amount of pepper, but the pepper was only an afterthought and it worked really well. The turkey was really juicy, I think I pulled it at just the right time. I wish I would've done a dry brine on it overnight though to enhance the flavor a little bit....it was good, but could've been great.
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