You guys know how I roll by now. All three courses are meat! The stick burner was being neglected in the cold weather, but a 70 degree day today left no excuses. Sorry I didn't get any action shots. I was flying solo most of the cook and had a lot of stuff going on besides cooking.
Appetizer - 10 pounds of leg quarters.
Entree - 2 racks of beef backs ribs.
Dessert - 1 rack untrimmed spare ribs.
A family favorite and takes up lots of space in the pit. Garlic salt w/parsley.
For flavor alone, I'll take backs over shorts. Salt and Pepper only.
Really meaty especially when double cut.
Sweet honey rub since it was dessert.
Only sucky part about doing full spares is getting them to cut even fairly straight.
Cooked all of the ribs in the warmer box at 250 while the main chamber was running 350 for the chicken, and then moved the ribs to the main after moving the chicken to the warmer and shutting the temp down to 150.
Where did all the meat go?
Mostly misquite today (with a little bit of post oak and pecan).
