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| Smoked some ribs, chicken thighs and drums for my Father in Laws Birthday last weekend. Rubbed with a concoction of leftover condiments (mustard, Chipotle mayo) and a little red wine, then patted with a mixture of dry spices. 5 hours of pecan smoke and they were done. I like my ribs fall off the bone tender, but an hour wrapped didn't do it, but my FIL liked em so that's all that counts. I was also a little disappointed that the chicken skin got so tough. I love me some chicken skin, but this was way too tough. Inside was super most and tender though. Took the thighs we didn't eat Saturday and turned them into an awesome chicken tortilla soup. The smoky flavor was most excellent. 
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| | | Posts: 1518 | Location: Ypsilanti, MI | Registered: August 03, 2006 | 
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Crusty old
curmudgeon
| quote: Originally posted by ubelongoutside:
Smoked some ribs, chicken thighs and drums for my Father in Laws Birthday last weekend.
Rubbed with a concoction of leftover condiments (mustard, Chipotle mayo) and a little red wine, then patted with a mixture of dry spices. 5 hours of pecan smoke and they were done.
I like my ribs fall off the bone tender, but an hour wrapped didn't do it, but my FIL liked em so that's all that counts. I was also a little disappointed that the chicken skin got so tough. I love me some chicken skin, but this was way too tough. Inside was super most and tender though.
Took the thighs we didn't eat Saturday and turned them into an awesome chicken tortilla soup. The smoky flavor was most excellent.
You get the same mixed results I do. I've absolutely nailed the ribs and the next time I follow exactly the same procedure and get totally different results. Frustrating to say the least. Still good though.  Jim
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"If you can't be a good example, then you'll have to be a horrible warning" -Catherine Aird
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| | | Posts: 9791 | Location: The right side of Washington State | Registered: September 14, 2008 |
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Still finding my way
| My daughter's first ever attempt at smoked ribs. Home run!  She made me more last Sunday. Even better.  I made us some sliders.  |
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Lost, but making
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| Yesterday's lunch, with protection. Double 1/3lb bacon cheese burgers topped with a drippy egg, along with some veggies.  
Bye for a while, guard the fort. - My Dad
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Get my pies
outta the oven!
| quote: Originally posted by vemon: Breakfast at work:  
What is that top picture? Looks like some kind of meat?
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| | | Posts: 35040 | Location: Pennsylvania | Registered: November 12, 2007 |
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| quote: Originally posted by PASig:
What is that top picture? Looks like some kind of meat?
Yes. It declared the meat in the spices. |
| | | Posts: 545 | Location: Moscow,Russia | Registered: December 21, 2013 |
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Stop Talking, Start Doing
|  Carne Asada tacos for dinner tonight. It marinated for 24 hours and then hit the 500° grill.
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Mind. Over. Matter.
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| | | Posts: 5088 | Location: The (R)ight side of Washington State | Registered: August 31, 2011 |
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My dog crosses the line
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| quote: Originally posted by Jeff Yarchin:  
That's a good looking pig. Love a good pig pickin! BBQ the way it's meant to be.
A man who does not read has no appreciable advantage over the man who cannot read.
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My dog crosses the line
|  Elk burger topped with home cured bacon and a farm egg. Gotta love Paleo. |
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Drill Here, Drill Now
| Spatchcock chicken and H‑E‑B Texas Heritage Pecan Smoked Beef Sausage:   Not pictured, I picked green beans from my garden and steamed them to eat with the chicken and sausage. Everything came out delicious and I'm really impressed with the sausage (first time purchase).
Ego is the anesthesia that deadens the pain of stupidity
DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. |
| | | Posts: 23856 | Location: Northern Suburbs of Houston | Registered: November 14, 2005 |
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| | | Posts: 545 | Location: Moscow,Russia | Registered: December 21, 2013 |
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| | | Posts: 545 | Location: Moscow,Russia | Registered: December 21, 2013 |
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| | | Posts: 545 | Location: Moscow,Russia | Registered: December 21, 2013 |
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