2nd smoke - tried BRITU and beans


 
B

Briann R

New member
Followed the BRITU recipe almost to a "t" - didn't add any msg to the rub is the only difference. Left them in a little longer than prescribed as well. Smoked using the Minion method, buried two pieces of apricot wood and one small piece of hickory. Put 2 apricot, 1 apple, 1 hickory on top. All were small pieces. Turned out awesome! Also made Red's prize winning pintos which were also yummy.

Biggest lesson learned - make sure to get as close to the same size ribs slabs as you can!

All pictures are here - http://s161.photobucket.com/albums/t226/byteme45/Cooking/BRITU%2011-23-08/

Some select shots:

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http://i161.photobucket.com/albums/t226/byteme45/Cookin...8/_DSC1200112508.jpg

http://i161.photobucket.com/albums/t226/byteme45/Cookin...8/_DSC1204112508.jpg

http://i161.photobucket.com/albums/t226/byteme45/Cookin...8/_DSC1208112508.jpg

http://i161.photobucket.com/albums/t226/byteme45/Cookin...8/_DSC1209112508.jpg

http://i161.photobucket.com/albums/t226/byteme45/Cookin...8/_DSC1217112508.jpg

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Note from Moderator: Too many large inline images. I have changed several to links. Please see "Posting Photos" link at top of bulletin board homepage for photo posting guidelines. Thanks!
 
Looks like everything turned out great Briann and your helpers look very relaxed or are they patiently waiting for something to drop?
 
Dogs at that point were tuckered out from helping get the WSM going, burning leaves and general yard work. They were also quite disappointed that they didn't get to share!

That Miller Lite container is our new Alumi-tek 16oz resealable bottle. I worked on this project and really didn't think I'd like the package as much as I do! We're in test market in much of the midwest and south and will go national next April if all goes well.

http://www.packagingdigest.com/article/CA6610053.html
 
I found it over at the smoke ring and thought it sounded good. A friend of mine, that turned me on to smoking (made a glorious pork shoulder and pulled it!) has a bean recipe but it called for a ton of sugar, honey bbq sauce and I wanted to try and steer clear of that much sugar.

The spice is there but it's not overpowering, just right.

http://www.thesmokering.com/Recipes/RedsPintos.jsp

Very easy to do, the only hard part if you can call it that was dicing up the onion, garlic and salt pork. After that it was just stirring from time to time.

The shot above was before the cooking started. Here's one of the finished product.

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