I had six racks of baby back ribs on the 22.5" Weber Smokey Mountain smoker! It was the first time using a rib rack. I had the ribs on the rack for about 2.75 hours smoked with Apple wood and then they were sauced and wrapped in aluminum foil for 2 hours. Sweet Baby Rays barbecue sauce was inside the foil. The rub was Rufus Teague - Meat Rub.
My ThermoWorks Smoke thermometer was in a Tupperware container to protect it from the snow. A hole was drilled in the bottom so that the probe wires can go through. Monitoring was done with the remote. The Pit temp was hovering at 237 degrees so I decided to put the welder blanket on even though there wasn't much wind at all. That brought the pit temp up to 253 degrees and it stayed there for the remainder of the cook.
Two salmon fillets were placed on the smoker for about 15 minutes and then finished off on my Weber Spirit E-310 propane grill. Green onions, ginger slices, salt, pepper, brown sugar and soy sauce were used to season the fish.
Both items turned out great!
52 people were at our home today to enjoy the food. LOTS OF OTHER FOOD were provided by our guests as well. It was a huge feast!
Merry Christmas to everyone!
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