Chris in Louisiana
TVWBB All-Star
Beef ribs were on sale at Kroger for about $8 or $10 a slab, so I picked some up even though my one cook of them turned out kind of tough.
Rubbed the ribs and, on a whim, hit them with meat tenderizer and poked good with a fork.
Put the ribs on the kettle with cherry and hickory at 250 and below from noon to 5, then wrapped with some No. 5 sauce for another hour.
Chicken legs were on sale too, and I got 14 of them for less than $4. Brined for an hour, rinsed, air dried in fridge, and hit with Tony's and garlic powder.
Fired a chimney of Stubb's to put behind bricks with cherry to roast the legs. Temp was 400 or so for them.
The ribs turned out real nice. Not as tender as pork ribs, for sure, but good and tasty. The chicken legs were juicy an fantastic, as they (and wings) always are with this method.
Rubbed the ribs and, on a whim, hit them with meat tenderizer and poked good with a fork.
Put the ribs on the kettle with cherry and hickory at 250 and below from noon to 5, then wrapped with some No. 5 sauce for another hour.
Chicken legs were on sale too, and I got 14 of them for less than $4. Brined for an hour, rinsed, air dried in fridge, and hit with Tony's and garlic powder.
Fired a chimney of Stubb's to put behind bricks with cherry to roast the legs. Temp was 400 or so for them.
The ribs turned out real nice. Not as tender as pork ribs, for sure, but good and tasty. The chicken legs were juicy an fantastic, as they (and wings) always are with this method.
