This was a pre-birthday dinner for me- but I was the sweaty man with a cold brew cooking! I wouldn't have it any other way!
First I took a rack of St Louis style ribs and applied a thin coat of EVOO, then rubbed with Fine Swine & Bovine. Into the fridge overnight. Next up was a 4 lb boneless pork sirloin roast, which was slathered up with molasses and then rubbed with FS&B as well. And then the lollipops were oiled, seasoned with Adobo seasoning, and then a healthy coating of FS&B was applied. The ribs were put in the D. Boone at 275F burning oak-hickory-cherry pellets and the 6" amazn tube smoker was filled with hickory pellets and added extra smoke. The lollipops and pork roast were put into the PBC. After 2 hours the chicken was pulled, and a coating of Weber Honey BBQ sauce was added, then they got placed on a rack and put in the pellet grill to finish. These ribs were not Big Boy ribs so they got foiled with b. sugar, honey, butter, and 1/4 C of Berry Weiss beer. 2 rosemary potato packs were tossed on the grill as well. Everything finished about the same time except the roast which is for later in the week.
Grab a plate!
Let's eat!
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