Knew I wanted to smoke something Sunday, couldnt decide what. An early evening stop @ WHole Paycheck yielded some expensive bb ribs, and some nice lamb shoulder blade chops.
WSM, cherry, oak, and Coshell was the method. temp hung around 240 for the smoke.
SImple dry rub of the ribs,
lamb shoulder chops were done with wet rub of ginger, garlic powder,dark soy sauce, thyme, oregano, rosemary, olive oil, mustard, dry mustard, lemon juice, black pepper, kosher salt, paprika.
chicharron ABT's: pork sausage, grass fed/aged cheddar, pieces of chicharron, bacon
pork sausage balls: leftover ABT filling with additional cheddar mixed in as well as diced jalapeno and bbq sauce.
rubbed ribs:
wet rub for lamb:
top rack:
meatballs(finished pic is mia):
ABT's:
pre foil lamb:
finished ribs:
Lamb:
ABT's:
Ribs were done 2-1-2, I usually dont foil, but did it thei time, foiled 1 hour with apple juice and rub. Finished for the last 10 minutes with light bbq glaze.
Lamb was done 2-2.5-.5. Foiled with cranberry/raspberry juice, and L & P.
Ribs were solid, good pork, good flavor. Lamb was probably the best item, think lamb chuckie, or smoked lamb pot roast. Really fork tender, juicy, and popping. ABT's were fun, crispy pork rind, heat, etc. Meatballs were nice as well, cheesy, porky, smoky.
thanks for looking.
WSM, cherry, oak, and Coshell was the method. temp hung around 240 for the smoke.
SImple dry rub of the ribs,
lamb shoulder chops were done with wet rub of ginger, garlic powder,dark soy sauce, thyme, oregano, rosemary, olive oil, mustard, dry mustard, lemon juice, black pepper, kosher salt, paprika.
chicharron ABT's: pork sausage, grass fed/aged cheddar, pieces of chicharron, bacon
pork sausage balls: leftover ABT filling with additional cheddar mixed in as well as diced jalapeno and bbq sauce.
rubbed ribs:
wet rub for lamb:
top rack:
meatballs(finished pic is mia):
ABT's:
pre foil lamb:
finished ribs:
Lamb:
ABT's:
Ribs were done 2-1-2, I usually dont foil, but did it thei time, foiled 1 hour with apple juice and rub. Finished for the last 10 minutes with light bbq glaze.
Lamb was done 2-2.5-.5. Foiled with cranberry/raspberry juice, and L & P.
Ribs were solid, good pork, good flavor. Lamb was probably the best item, think lamb chuckie, or smoked lamb pot roast. Really fork tender, juicy, and popping. ABT's were fun, crispy pork rind, heat, etc. Meatballs were nice as well, cheesy, porky, smoky.
thanks for looking.
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