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| Ribs and Chicken from Sunday
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TVWBB All-Star |
I did 4 racks of STL spares and 16 chicken thighs. I am practicing for the Atlanta BBQ festival on 10/2, my first comp.
Didn't get many pics because I was doing two new things for the first time, smoking at 275-290 and a foiled pan with no water. Wasn't that tough to manage, just paid more attention than normal because I didn't want it to shoot past 300. Luckily my wife took some pics when everything was done. First, sauce: I am making my own sauce and got really close Thursday night. It is ketchup, apple cider vinegar, Pecan syrup, and spices. Once I put it on the meat, I realized I had used a little much black pepper and not enough Pecan syrup, I will try to adjust and see if I can get just what I want. Second, chicken: Flavor was amazing, but that **** skin just didn't get to the bite through that I was looking for. It slid right off when you took a bite. I used a 50/50 combo of hickory and pecan wood. The chicken smoked for 1h 45m and was only at 145 degrees on the bottom rack. Had to throw it in the grill on indirect to get them to eating temp. I thought about crisping up the skin, but it was looking like it was bite through so I wanted to try that instead. Definetly got some work before October 2nd.  Third, ribs: PERFECT. Never made ribs like this in my life. We were doing a family comp between my uncle and I, and sadly, he got blown away on his birthday. I used a 60/40 combo of hickory/pecan. Rubbed them with my own rub for an hour. Put them on and didn't touch them for 2 hours at 275. I then spritzed with AJ every 20 minutes for an hour. At 3 hours in, foiled them with some more AJ. After a 1 hour foil, glazed them and threw them back on the smoker unfoiled, which was around 285. Glazed again 20 minutes later, then a final time when I pulled them off after 40 minutes back on the smoker. I thought I had foiled them too long, but the rest for 30 minutes made them perfect. For the glaze, I took my Pecan BBQ sauce and added a 1/4 cup of Pecan syrup. My Uncle's ribs:  My ribs:       Time to find a day to work on chicken! - Josh '02 WSM, '03 SS Performer, '10 Performer, '10 22.5 WSM, '11 26 OTG |
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TVWBB Diamond Member |
Nice lookin' plate o' ribs there. Chicken skin is tough to get right, keep working on it.
Nice kitchen too! WSM; Performer; Kenmore Gasser; Jumbo Joe |
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TVWBB Fan |
Good luck. I've heard about the ATL BBQ comp. I just read the rules.
Some excerpts:
Awards at 7:00 pm? Can't bring your vehicle in to load up until after 8:00 pm? Leaving midtown at or near 10:00 pm?? After being on asphalt for +24 hours? No thanks. Have a good time. I hope you have a 2-1/2 gallon water extinguisher. Atlantic Station is a 'fragile environment'??? Ha. Yeah, I'd say so. No weapons? LMAO! (2) 18" WSM, 22" WSM, (3) 22" OTS, OTG, Genesis Silver B, (2) Stainless Performers, (2) SJS, Jumbo Joe |
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TVWBB All-Star |
Jim,
Thanks. The ribs were tender and fell apart in your mouth, but they stayed on the rib when you took a bite, just what I was after. It was only my second time smoking chicken. The first time I held them in a refrigerator and that helped the skin, but won't have one of those at the comp. Terre, Yeah, it will be rough. Doing my first comp very close to home is the reason I am doing it. Not sure why the awards are at 7 when there are only 50 teams. The whole no weapons is hilarious, do the normal patrons of Atlantic Station abide by that? - Josh '02 WSM, '03 SS Performer, '10 Performer, '10 22.5 WSM, '11 26 OTG |
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