6.17.18 STL Ribs

Rub: KC Jones Rub, subbed ground red pepper for cayenne Wood: 2/3 Cherry, 1/3 Char Hickory (Lumberjack Brand) Brine Time: 1 hour Method: 3-2-1, butcher paper wrap Temp: 225°F Cook Time: 5 hours, 47 minutes Wrap details: butcher paper, honey-only, face down Remarks: Best yet. Killer bark, great flavor. The cherry was mild but present. Not too greasy, very good texture. Would like to replicate … Continue reading 6.17.18 STL Ribs

GMG Chipotle Chicken Bacon Sandwich

Just a quick post, in between sales calls. Whipped these up a couple of days ago for dinner. Mango Chipotle seasoned chicken breast cutlets, bacon, smoked cheddar, chipotle mayo, lettuce, tomato, avocado. On a pretzel roll. 375°F with the heat shield open for more direct heat. Pulled the bacon off after about 20 minutes, the chicken was done in about 30. Topped with the bacon … Continue reading GMG Chipotle Chicken Bacon Sandwich

Memorial Day Ribs

This post isn’t much of a how-to, but rather a post to document my latest baby back ribs cook. May 28, 2018 Meat: Meaty baby back pork loins Rub: Smokey Rub-inson enriched with a extra granulated garlic, dark brown sugar, and kosher salt Brine Time: 10 hours Cook Time: 6 hours Final Internal Temp: 195-200°F Temperature: 225°F Smoker: GMG Jim Bowie Wood: Pit Boss Competition … Continue reading Memorial Day Ribs