Havin some people over on a nice ass day in STL...
They all like duck and ribs so I figured I'd try and dazzle them with my best effort:
The duck I brined over night in a solution of pickling spices, brown sugar, salt, garlic juice, lemon juice, brought to a boil and added ice water till it covered the duck...
This morning took the duck out, rinsed it off, got my fire going on the smoker and boiled the brine again... this I used in my water tray in the smoker.
PREPPED OUT the ribs, using my hot water method on the membrane to remove it easier, coated the BONE side only with mustard first then the rub, the meat side just gets rub....
Stacked them up and folded the butcher paper over them... You got to love that butcher paper... NO MESS!!!!
On to the smoker goes the ribs first....
Added the bird later, All tied up with an apple in the gut!!! Custom cut the aluminum pan to still hold a little fat and yet allow more heat to surround the duck...
I'll keep you all updated!!!
They all like duck and ribs so I figured I'd try and dazzle them with my best effort:
The duck I brined over night in a solution of pickling spices, brown sugar, salt, garlic juice, lemon juice, brought to a boil and added ice water till it covered the duck...
This morning took the duck out, rinsed it off, got my fire going on the smoker and boiled the brine again... this I used in my water tray in the smoker.
PREPPED OUT the ribs, using my hot water method on the membrane to remove it easier, coated the BONE side only with mustard first then the rub, the meat side just gets rub....
Stacked them up and folded the butcher paper over them... You got to love that butcher paper... NO MESS!!!!
On to the smoker goes the ribs first....
Added the bird later, All tied up with an apple in the gut!!! Custom cut the aluminum pan to still hold a little fat and yet allow more heat to surround the duck...
I'll keep you all updated!!!
Comment