Toby Keil
Executive Chef
We invited some good friends over for dinner and since I haven't used the smoker in awhile, I decided that ribs would be on the menu. I picked up four racks, washed them, patted them dry, then did a quick trim and rubbed with rendezvous rib rub and Memphis rib rub. I used Kingsford comp with maple and pecan chunks for my smoke wood and smoked them for 5 hours. We also had a nice green salad, bread with butter and some wild rice. Everything went great except for some wind issues but all in all everything turned out great. The guests were happy and I could tell by the BBQ sauce on their hands and faces. I only cut up two racks, the rest I'll vac pac for another time.
Four racks packed and ready for trimming.
All trimmed up and lightly rubbed.
The WSM chugging away.
Dinner is ready. The bread is under the paper towel and the rice is off to the left just out of the picture.
My plate, I like to eat my salad after.
Four racks packed and ready for trimming.
All trimmed up and lightly rubbed.
The WSM chugging away.
Dinner is ready. The bread is under the paper towel and the rice is off to the left just out of the picture.
My plate, I like to eat my salad after.