john a
Executive Chef
Tonight will be the traditional Ham & Turkey; these are for next week. The last time I tried an injected rack of BB’s they were terrible, I’m trying a different brand. The little butt is for slicing.
The ribs have my simple rub of Kosher Salt, Garlic Salt, and Ground Black Pepper. The butt has a rub with some sugar and a little of mine over it.
Into the smoker.
It’s warm but overcast, supposed to storm later.
Careful, you might be next.
Storms came through; understand that a Tornado touched down in Daytona Beach.
Ribs look good; toothpick slides in and out nice & easy. Butt has a ways to go yet.
Very moist, pretty good but not as good as Sam’s.
Butts ready. I usually do butts in the Smokin Tex if I’m going to pull them; for slicing I use the Traeger.
Into the refrigerator with the ribs for next week.
The ribs have my simple rub of Kosher Salt, Garlic Salt, and Ground Black Pepper. The butt has a rub with some sugar and a little of mine over it.
Into the smoker.
It’s warm but overcast, supposed to storm later.
Careful, you might be next.
Storms came through; understand that a Tornado touched down in Daytona Beach.
Ribs look good; toothpick slides in and out nice & easy. Butt has a ways to go yet.
Very moist, pretty good but not as good as Sam’s.
Butts ready. I usually do butts in the Smokin Tex if I’m going to pull them; for slicing I use the Traeger.
Into the refrigerator with the ribs for next week.