Don't go to the grocery store hungry...

You come home with more than you planned on.

BABIB (big-azzed bone-in boulder), baby back ribs and some Goetta sausages from SouthernSmoked!

There is also a pork loin roast swimming in there that I will do for dinner.




Start the ribs and the Goetta. CT and Head Country. 275°.



Hit the Goetta with some Head Country as well. (since it was flying everywhere)



Those will be a late lunch, then I have to fire up the lawnmower...


My eyes were bigger than the smoker, so there is no way that 11 pound boulder will fit in the MAK with the upper rack in place. Traeger Time it is.



Rubbed with.. You guessed it.



It's completely frozen, so it will cruise at 250° for a while. Then I still have to pry out the stupid gravy packet.


We'll check back later.

Lunch!




Ribs about 3 hours in. I'll give them another 30 minutes and call them done.

Somebody ring the dinner bell!




Finally got the gravy bag extracted, so I up-ended the BAB and bumped the temp to 275°. Had to prop it up with an old rib rack.




Center cut pork loin roast is up now. Rubbed in CT and Head Country.

Done and Done..





Rested a bit, and into the fridge to cool down.

Fridge is stocked for the week! (and then some)

Nice day Squirt!