ChadVKealey
TVWBB Pro
I've got a couple pounds of country style ribs and a few smallish turkey drumsticks I'd like to cook up for dinner Saturday. I've never cooked either of these, so I'm looking for some general advice.
The CSRs are, I think, from the loin end. Each has a small piece of bone and they're sliced about 1" thick; they kind of look like pork chops. When I got them (a couple weeks ago), I applied my usual homebrew butt rub and vacuum sealed them in a single layer. The slab is in the fridge now and should thaw in time for a Saturday afternoon cook.
The turkey drums were purchased (pre-frozen) back before Easter and have been frozen solid since. They're in the fridge thawing as well. I'd like to use this recipe from Amazingribs.com, assuming the Prague powder I ordered on Amazon arrives on Friday as it's supposed to.
It seems the typical approach on CSRs is low & slow (225-250 degrees), while turkey drums, and particularly Meathead's recipe call for high heat (325 degrees). So, it would seem that cooking them together wouldn't work so well. However, the similarity between these CSRs and pork chops is making me think that it might just work.
Ideally, I'd like to cook them both on my WSM, but I'll be firing up the kettle for a couple turkey burgers (SWMBO doesn't eat pork or dark meat poultry) anyway, so if need be, I can cook them separately. Any advice or guidance would be appreciated.
The CSRs are, I think, from the loin end. Each has a small piece of bone and they're sliced about 1" thick; they kind of look like pork chops. When I got them (a couple weeks ago), I applied my usual homebrew butt rub and vacuum sealed them in a single layer. The slab is in the fridge now and should thaw in time for a Saturday afternoon cook.
The turkey drums were purchased (pre-frozen) back before Easter and have been frozen solid since. They're in the fridge thawing as well. I'd like to use this recipe from Amazingribs.com, assuming the Prague powder I ordered on Amazon arrives on Friday as it's supposed to.
It seems the typical approach on CSRs is low & slow (225-250 degrees), while turkey drums, and particularly Meathead's recipe call for high heat (325 degrees). So, it would seem that cooking them together wouldn't work so well. However, the similarity between these CSRs and pork chops is making me think that it might just work.
Ideally, I'd like to cook them both on my WSM, but I'll be firing up the kettle for a couple turkey burgers (SWMBO doesn't eat pork or dark meat poultry) anyway, so if need be, I can cook them separately. Any advice or guidance would be appreciated.
