Phil Perrin
TVWBB Hall of Fame
Well, it's been a long/short eight weeks since the surgery on my hernia. And since the lottery isn't cooperating, I gotta go back to work tomorrow. Whether I want to or not!
So, what better way to end the recovery than a fine batch of smoked meats! I had a small pack of short ribs in the freezer. It was a pretty small pack, so I went to the store and got another! And, they were discounted! Nice! I seasoned 3 ribs with this.
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
And the other 4 with some rub I got from a BBQ joint in Lincolnton.
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
Onto the WSM, started MM, with some peach chunks I had. It settles in at 225* pretty quickly.
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
Here they are after about 4 1/2 hours, right after I hit them with some SBR.
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
And the rare plated shot! Served with a skillet Japanese sweet tater and the first grilled corn of the season.
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
I had one of each. Sooo good, smokey and tender! The sweet tater was perfect and the corn was awesome too!
So, what better way to end the recovery than a fine batch of smoked meats! I had a small pack of short ribs in the freezer. It was a pretty small pack, so I went to the store and got another! And, they were discounted! Nice! I seasoned 3 ribs with this.
And the other 4 with some rub I got from a BBQ joint in Lincolnton.
Onto the WSM, started MM, with some peach chunks I had. It settles in at 225* pretty quickly.
Here they are after about 4 1/2 hours, right after I hit them with some SBR.
And the rare plated shot! Served with a skillet Japanese sweet tater and the first grilled corn of the season.
I had one of each. Sooo good, smokey and tender! The sweet tater was perfect and the corn was awesome too!