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Memorial day cook

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Post Mon May 26, 2014 1:02 pm
Old Smoker well done
well done

Posts: 1247
Well it was Ribs & Chicken
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The chicken was a little rub only, and one rack of ribs was glazed with a little butter because my Grand daughter doesn't like sauce and one with SBR, no mustard or oil slather before the rub. I used a cooling rack to keep the grates separated for the 2 tiers

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22.5 WSM - Chargriller - Traeger Texas
I cook to eat not to compete

Post Mon May 26, 2014 7:38 pm
scorched_porch User avatar
well done
well done

Posts: 415
Location: Redwood City, California

Looking good. And it looks like the chicken got a nice baste as well from those ribs! Nice work keeping everyone happy.
36" Argentine Grill
WSM 22.5, Pit Barrel Cooker
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Post Wed May 28, 2014 8:29 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7526
Location: Stoughton, WI
It may have been a pretty simple cook but the results look outstanding, Old Smoker! And the idea of glazing the ribs with butter (did you do that just at the end?) sounds good...but butter makes everything better, of course. :wink:

Post Wed May 28, 2014 3:52 pm
Old Smoker well done
well done

Posts: 1247
Brad, yeah about 10 minutes before they were done, I melted 1/2 stick and started brushing, it really made the ribs shine like I was hoping and no strange taste at all. I will do it again.
22.5 WSM - Chargriller - Traeger Texas
I cook to eat not to compete


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