Earlier today... well yesterday, I smoked some boneless country style ribs, made pork burnt ends, meatloaf, 2 racks of baby backs, and some shrimp. I did just over 6 lbs of country style ribs, using 4 lbs of it for burnt ends. Ended up with a 2qt container of burnt ends. Linda and I skewered 2lbs of shrimp, which made 8 skewers like the two in this picture, put some Chipotle Seasoning on it, and smoked it for about 45 min. One rack of baby backs got done first, part of that one is in this picture.
Here's some of the meatloaf after taking off a few slices, half of one of the country style ribs, and a few ribs from the second baby back.
Another picture of one of the country style ribs, the 2nd baby back, and the meatloaf.
The meatloaf was 4lbs, 3lbs ground beef and a lb of Bob Evans Original Blend Sausage, garlic chives, spicy basil, 1 1/2T Big Ron's Original rub, 2 eggs, and 3 slices of wheat bread, toasted and crumbed. At about 4 hours I put a glaze on the top, consisting of Mississippi BBQ Sauce, some ketchup and cheap yellow mustard(CYM).
There were 20mph winds with gusts to around 35mph all day, and I used the chargriller which is affected more by wind than my vertical smoker. However, the wind blows the heat away and keeps the tmperature of the smoker down, but it is what it is, and I chose to use the Chargriller anyhow because with so many pieces of disparate sizes, it's just easier to tend to than the cabinet smoker where you have to pull drawers out to check on the meat. It took six hours instead of the five hours it would have taken on a calm day, so not too bad. Even though the temperature was between 180 and 200° all but the last hour, when the wind died down a bit and it finally was up to 225°.
Those were my first baby backs, I usually do spares or dino bones. Found out that baby backs don't bend to a near 90° angle when done if you pick them up by an end, the way spares do. I didn't realize that until the first one was a little overdone. I picked it up and it didn't bend like a rack of spares would,but it started to break and I had to put it down quickly before I lost part of it. Didn't wait to try and see a 90° angle on the second one. It turned out perfect. Definitely juicier than spareribs, but considering the usual price of baby backs, I'm still pretty sure I get more meat for the money with spares.
I do meatloafs and fattys in a tray for grilling veggies. Here's a picture of it.
I purposely put the fattier CSRs for burnt ends on the hottest spot on the grate so they would get "done" first. Then I took them off, cut them into pieces and put them back in the smoker on a veggie grilling sheet made just like that basket I use for meatloaf and fatties. That way the heat circulates better and the smoke can get all around them.
I took what was left of the glaze I made for the meatloaf, added apple juice, and used that as a mopping sauce for the burnt ends and the rest of the meat near the end of the cook.
I tasted just about everything(except the CSRs). I'm finally getting over that really stuffed feeling. Think I'll go have a few burnt ends before I go to bed!
Here's some of the meatloaf after taking off a few slices, half of one of the country style ribs, and a few ribs from the second baby back.
Another picture of one of the country style ribs, the 2nd baby back, and the meatloaf.
The meatloaf was 4lbs, 3lbs ground beef and a lb of Bob Evans Original Blend Sausage, garlic chives, spicy basil, 1 1/2T Big Ron's Original rub, 2 eggs, and 3 slices of wheat bread, toasted and crumbed. At about 4 hours I put a glaze on the top, consisting of Mississippi BBQ Sauce, some ketchup and cheap yellow mustard(CYM).
There were 20mph winds with gusts to around 35mph all day, and I used the chargriller which is affected more by wind than my vertical smoker. However, the wind blows the heat away and keeps the tmperature of the smoker down, but it is what it is, and I chose to use the Chargriller anyhow because with so many pieces of disparate sizes, it's just easier to tend to than the cabinet smoker where you have to pull drawers out to check on the meat. It took six hours instead of the five hours it would have taken on a calm day, so not too bad. Even though the temperature was between 180 and 200° all but the last hour, when the wind died down a bit and it finally was up to 225°.
Those were my first baby backs, I usually do spares or dino bones. Found out that baby backs don't bend to a near 90° angle when done if you pick them up by an end, the way spares do. I didn't realize that until the first one was a little overdone. I picked it up and it didn't bend like a rack of spares would,but it started to break and I had to put it down quickly before I lost part of it. Didn't wait to try and see a 90° angle on the second one. It turned out perfect. Definitely juicier than spareribs, but considering the usual price of baby backs, I'm still pretty sure I get more meat for the money with spares.
I do meatloafs and fattys in a tray for grilling veggies. Here's a picture of it.
I purposely put the fattier CSRs for burnt ends on the hottest spot on the grate so they would get "done" first. Then I took them off, cut them into pieces and put them back in the smoker on a veggie grilling sheet made just like that basket I use for meatloaf and fatties. That way the heat circulates better and the smoke can get all around them.
I took what was left of the glaze I made for the meatloaf, added apple juice, and used that as a mopping sauce for the burnt ends and the rest of the meat near the end of the cook.
I tasted just about everything(except the CSRs). I'm finally getting over that really stuffed feeling. Think I'll go have a few burnt ends before I go to bed!
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