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Not exactly sure where's the best place to post this, butt here we go...
Yesterday was a beautiful day, in the high 40's/low 50's most of the day. We managed to get rid of alot of that white shit that has been laying around... finally!
Anywho, the kids were screaming for some of Pop-Pop's ribs and chicken, and what a better way to spend a wonderful Sunday, than to BBQ some good eats and watch NASCAR...
It was righteous.
Saturday, I prepped 3 racks of BB's, 2 whole chickens, and some extra thighs and drummies for the dark meat lovers in the clan. Everything got rubbed with Rich's rub, and sat overnight in the fridge.
Sunday, the ribs went on the Smoke EZ, at 235º with some cherry wood in the background. I basted the ribs with a mix of apple and lemon juice once an hour for 3 hours, then foiled them, adding a coating of honey and more apple/lemon mix.
I left them in the foil for about 45 minutes, unfoiled and back to the grates. I mixed the honey/juice drippings with some of my BBQ sauce and made a nice glaze. They stayed on for another 30 or 40 minutes, then off they went to the eating place.
The chicken was grilled over one of my other Weber kettles, using RO briquets and cherry. When they were just about done, I used the same glaze I used for the ribs on them... friggin' yummy!
Here's the pix:
The ribs are on!
Ribs ready for foil...
Ribs ready for consumption...
Chicken, lots-o-chicken...
Time for the glaze...
Sorry I didn't get a shot of the glaze installed on the chix, and no plated shots. The kids were hungry, so I had to step away from the camera...
Thanks for looking!!
Yesterday was a beautiful day, in the high 40's/low 50's most of the day. We managed to get rid of alot of that white shit that has been laying around... finally!
Anywho, the kids were screaming for some of Pop-Pop's ribs and chicken, and what a better way to spend a wonderful Sunday, than to BBQ some good eats and watch NASCAR...
It was righteous.Saturday, I prepped 3 racks of BB's, 2 whole chickens, and some extra thighs and drummies for the dark meat lovers in the clan. Everything got rubbed with Rich's rub, and sat overnight in the fridge.
Sunday, the ribs went on the Smoke EZ, at 235º with some cherry wood in the background. I basted the ribs with a mix of apple and lemon juice once an hour for 3 hours, then foiled them, adding a coating of honey and more apple/lemon mix.
I left them in the foil for about 45 minutes, unfoiled and back to the grates. I mixed the honey/juice drippings with some of my BBQ sauce and made a nice glaze. They stayed on for another 30 or 40 minutes, then off they went to the eating place.
The chicken was grilled over one of my other Weber kettles, using RO briquets and cherry. When they were just about done, I used the same glaze I used for the ribs on them... friggin' yummy!
Here's the pix:
The ribs are on!
Ribs ready for foil...
Ribs ready for consumption...
Chicken, lots-o-chicken...
Time for the glaze...
Sorry I didn't get a shot of the glaze installed on the chix, and no plated shots. The kids were hungry, so I had to step away from the camera...
Thanks for looking!!
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