Chili Head
New member
Ribs and chicken<br />
<br />
What a nice day in Illinois today!<br />
<br />
We were having some friends over that are interested in getting a smoker so I figured what better to have than ribs and chicken.<br />
<br />
First up the ribs..I trimmed and removed the membrane and gave them a healthy dusting of BPS money rub.<br />
<br />
<br />
These were smoked using hickory,cherry and oak pellets. They were cooked on smoke setting for one hour then I set the MAK to 260 for another 1.5 hours. At the 1.5 hour mark I foiled them with some butter and BPS happy ending. They sat in the foil meat side down for another 45 minutes or so. I saved the foil juices in a fat separator and used that to make a sauce. The ribs went back on the MAK for another 30 minutes. Here they are done and getting sliced up. These got covered and put in the warming drawer until time to eat.<br />
<br />
<br />
Next up was the chicken. These got spatchcocked and dusted with BPS desert gold.<br />
<br />
<br />
<br />
<br />
<br />
While the chicken cooks at 475 I made a sauce with blues hog BBQ sauce,water,apple cider vinegar and the foil juices from the ribs.<br />
<br />
<br />
Chicken getting happy..almost done.<br />
<br />
<br />
Continued..
Sent from my iPad using Tapatalk HD
<br />
What a nice day in Illinois today!<br />
We were having some friends over that are interested in getting a smoker so I figured what better to have than ribs and chicken.<br />
<br />
First up the ribs..I trimmed and removed the membrane and gave them a healthy dusting of BPS money rub.<br />
<br />
These were smoked using hickory,cherry and oak pellets. They were cooked on smoke setting for one hour then I set the MAK to 260 for another 1.5 hours. At the 1.5 hour mark I foiled them with some butter and BPS happy ending. They sat in the foil meat side down for another 45 minutes or so. I saved the foil juices in a fat separator and used that to make a sauce. The ribs went back on the MAK for another 30 minutes. Here they are done and getting sliced up. These got covered and put in the warming drawer until time to eat.<br />
<br />
Next up was the chicken. These got spatchcocked and dusted with BPS desert gold.<br />
<br />
While the chicken cooks at 475 I made a sauce with blues hog BBQ sauce,water,apple cider vinegar and the foil juices from the ribs.<br />
<br />
Chicken getting happy..almost done.<br />
<br />
Continued..
Sent from my iPad using Tapatalk HD