Then the two racks went back on for another hour still at 260F. After the hour I pulled the foil loved racks, removed the foil, and put them back on for 30 minutes at 300F.
I saved the juices from the foil.
Now back to those taters. Time for some smashing...
Remember that Texas Candy bacon? It goes on top of the taters...
Now for the cheese and into the broiler...
Then heat the rib drippings and then add some flour for a little rib gravy...
FIRST BABY BACKS ON BOONIE
had some friends over for dinner and euchre this evening. Wife said she wanted baby backs. Out to Sam's and started 3racks. First some CYM, then garlic powder and onion powder followed by Oklahoma Joes yard bird and hog rub and a bit of brown sugar.
On to the Boonie at 150 for 3 hours, spritzing each hour with a mix of apple juice and Worcestershire.
After the 3hrs at 150, foiled them with about a fourth cup of apple juice and raised the temp to 225. Put beans on along with some diced potatoes with some onion, garlic, a bit of olive oil and a pkg of onion soup mix. No pics of the foiled ribs cause I forgot.
Left them in the foil for about an hour. Then took them out of the foil and painted them with Sweet Baby Rays. Here is how they looked when they were ready to come off
Took them off and got the Texas Toast ready to put on. At this point, waiting for Boonie to come up to 400 degrees.
Cut up 2 of the racks. Freezing the third one for later. Here is the layout.
Here is wife, on the right, and our friend Bev getting things ready. Jim,, Bev's husband was watching the Notre Dame game.
These ribs were outstanding. Perfectly done, and the guests said they were the best they had.
I am still learning to use the pellet grill since I have gad it only about 2months, but so far I have been very pleased with the way it performs. Temps are dead on with 1-3 degrees of fluctuation. Right side is a few degrees hotter than the left, but within my comfort zone. Would buy it again.
I picked up a MES40 to see if I can get a deeper smoke than my Lousianna. I did a tri tip on both using the same pellets in both. I think I had the vent turned down to much as I didn't care for the one on the MES. The one off the Louisiana was great just not as smoky as I would like.
Picked up a rack of ribs this morning. Sorry for the lack of pictures but I did not decide to post until the ribs were about done. Smoked at 250 degrees for a total of 4.5 hours on the Stoven using the Amazin' Tube Smoker. I foiled for an hour at the 3 hour mark with parkay and some homemade sauce. I re-sauced at the 4 hour mark and left it on for another 30 minutes to set.
Plated with some homemade Mac And Cheese.
It must have been good. There were not many leftovers. Thanks for looking.
Wife wanted steak for dinner so rummaged through the fridge for something to have with it.
Reversed seared the steak ( slow cooked at 250 until IT of 125 the turned it up and used the MAK grill grates. Used simple Double secret and a little EVOO on the steaks.
Decided grilled Romaine hearts would go nice (never actually tried to make them myself. Used some garlic EVOO amd BP LL w/ pepper.
Added some garlic bread (good stuff from Costco) with a good layer of Garlic parm peppercorn cheese spread and a little dusting of chipotle powder (and a couple hot dogs for the kids)
Fried up some let over porketta to use like bacon bits with a spicy ranch dressing shredded cheese.
This morning my 4yo boy asked if he could make pancakes and sausage.. i said sure! He thought about it a second and a smile came on his face.. " can we use our grill?" Moments that make a dad proud
So I had to post this for him:
Used the MAK griddle, which I sadly always forget that I have until it is too late:
And this is how he wanted it plated for him:
It was a great weekend and I hope everyone else was as well.