We are starting a day early so my daughter and her boyfriend can make it.
It’s been awhile, so this cook is going on the Double-chef (Fatboy). The grill has held-up pretty well over the years and it needs to used once in a while, along with the other grills/smokers.
A spatchcock chicken in an overnight kosher-salt/brown-sugar/spiced brine.
One rack of St. Louis and two racks of baby backs trimmed and cleaned.
Chicken rinsed, dried and back in the ice box to air dry while the ribs cook
Smoker ready for cook
Got a couple of bricks going in the chimney, using the Fatboy ash catcher to keep the burnt paper flying all over the backyard.
SL Rack rubbed with molasses and a KC rub. BB back in the fridge for an hour or so while the SL Ribs start their cook.