Then you are a braver man than I sir!




Of course, the up side is there should be NO problem holding temp :-)
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I know brother... but I NEED some ribs!!! I just got 5lbs of Yardbird rub, 5lbs of Bovine Bold, and a gallon of Blues Hog sauce. I just can't take it:-)
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Forgot to post the rest of the afternoon.

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Loading the smoker with a nice mojito and LFDC Selectos

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Gettin' there

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Ready for the table
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And finally, dessert!
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Temps here are back down under 100 for the weekend, stocked up on wood chips yesterday, now it's time head to the store to see what the winner is for this weekend.
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Love the PlowBoys rubs!....never tried the Blues Hog....yet!

Now that my friend, is what I call DESSERT!!
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gonna try some gunpowder rub on some ribs this weekend.... we don't have it here so i'm gonna try Steve Elke recipe... i'll let you guys know how it comes out...
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I'm slowly getting the hang of the UDS, smoking over direct heat (as intended with UDS's) vs using a heat barrier or diffuser. I'm trying different methods with each cook.

Last night I did some wings and beef ribs which I picked up at Costco. The ribs were in for 4.5 hours at 240F.

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Wow, those look fantastic.
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yep, looks like you're having a real tough time there...NOT!.....Nice ribs!:-)
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Thanks guys! I'm having tons of fun with the drum smoker. I think I've punched enough holes in the drum and plugged up old ones experimenting with grates and diffuser placement....lol..
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Looks like I'll be firing up the WSM next weekend as we're expecting about 30 people over after church. I'll probably throw on a couple of butts for sure and other meat will probably be burgers/brats/hot dogs. Might make my first attempt at some baked beans on the smoker....

Trying to decide for sure what to do-welcome any suggestions you might have.
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Did I say Blues Hog... uh I meant Hog Blues... no Bog Hues... no Blog Uwes!!! Yeah that's it!!!
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Oh... I picked up the case of ribs today along with a bunch of chicken thighs. Gonna pick a bunch of japs in the morning for ABTs and will be eating high on the hog tomorrow night!!
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Right on Brent!
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the ribs i made were a bit salty then I liked... any tips on some stew or something that i can do with the leftovers? I have 1 rack left...
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Smoked a pack of CSR's, a pork loin, and a meatloaf yesterday on the WSM. Should be set for the week now. :-)
I've got to say that the ease and consistency of pork loin can't be beat! It is becoming one of my favorites.
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so i took the last rack of ribs... tore it into bits.... 4 cups of chicken stock... 2 cups of diced tomatoes... 3 carrots diced... 3 celery stocks diced.... had 2 cups of mixed beans soaking in water for a few hours...threw it in all in a big pot... with some oregano, paresely, and thyme... boiled for 3 hrs... threw some barley in there... and came out with an amazing stew :-)
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Hog Apple baked beans on smoker!
3 or 4 slices bacon, diced
2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below)
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
1 can apple pie filling (chop up the big chunks some)
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite de jour)

Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325º for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12.
A couple hours in the WSM till thickened.


*This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.
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How did those ribs turn out Brent?

I nieghbor droped off a mess of pecan wood for me this evening. As soon as it starts to cool off a bit, I'm going to fire off the big girl myself. When are you going to be up in my neck of the woods again?
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