Mike Coffman
TVWBB Olympian
My wife and I wanted Ham for Easter and her mother wanted ribs, so I did both. Ham was coated with Ken’s Honey Mustard and dusted with Penzeys BBQ 300, wrapped in plastic wrap and refrigerated overnight. Ribs were trimmed, coated with mustard and dusted with Grill Mates sweet and smoky rub, as MIL doesn’t like spicy ribs. Wrapped in plastic wrap and put in refrigerator overnight.
Ribs out of wrap and getting ready to go onto grill. Sprinkled a little bit of Penzeys Cinnamon Sugar on the ribs per request of MIL.
Ham ready to go onto the WSM. Put in a pan with some pineapple juice. Ham coated again with BBQ 3000.
Both patiently waiting to be cooked.
Ribs onto grill with some apple chunks. Going to try and cook at 350. Only lit about 10 coals this time and put them to the left side of the coals. I have a tendency to use way too much charcoal.
Ham onto WSM with some pecan chunks. Trying to maintain a temp between 225 to 250.
After 2 hours, ham starting to look real good. Internal temp at 110, shooting for 140. WSM maintaining temp of 240.
After 2 hours at a steady 350 degrees, ribs are starting to brown up nice.
Ribs wrapped in foil with some apple juice at hour 3. Corn on the cob that I soaked for 6 hours in Old Bay seasoning and Penzeys Forward. Corn on the grill with the ribs.
Ham off the WSM at internal temp of 142. Tented and placed in oven to keep warm.
Fresh green beans with onion, mushrooms, bacon and dusted with Penzeys Mural of Flavor onto the WSM for smoke flavor.
Ribs, toothpick tender after 4 hours. Placed in oven with the ham waiting for veggies to finish.
Sweet potatoes, peeled and cut up, tossed with some butter, honey and lemon juice and coated with Penzeys Forward onto the grill.
Sweet potatoes off the grill.
Green beans off the WSM.
Corn finally off the grill! Probably shouldn’t have pulled the husk back to get the soak flavor inside, made for a longer cook and parts of it got fairly burnt, BUT it was delicious!
Plated with some devilled eggs and some burning bushes, as my wife calls them (cream cheese with onion and coated with diced ham). Plate was almost not big enough for all the food on it.
A lot of firsts for me on this cook. First ham on the WSM, green beans on the WSM and the sweet potatoes on the grill. My wife and I were not fans of sweet potatoes, but again we weren’t fans of sprouts either, until they were cooked on the grill. This was one fantastic and delicious meal. Now I need to go take a nap...
(I did finish the whole plate)!!
Thanks for looking!
Ribs out of wrap and getting ready to go onto grill. Sprinkled a little bit of Penzeys Cinnamon Sugar on the ribs per request of MIL.
Ham ready to go onto the WSM. Put in a pan with some pineapple juice. Ham coated again with BBQ 3000.
Both patiently waiting to be cooked.
Ribs onto grill with some apple chunks. Going to try and cook at 350. Only lit about 10 coals this time and put them to the left side of the coals. I have a tendency to use way too much charcoal.
Ham onto WSM with some pecan chunks. Trying to maintain a temp between 225 to 250.
After 2 hours, ham starting to look real good. Internal temp at 110, shooting for 140. WSM maintaining temp of 240.
After 2 hours at a steady 350 degrees, ribs are starting to brown up nice.
Ribs wrapped in foil with some apple juice at hour 3. Corn on the cob that I soaked for 6 hours in Old Bay seasoning and Penzeys Forward. Corn on the grill with the ribs.
Ham off the WSM at internal temp of 142. Tented and placed in oven to keep warm.
Fresh green beans with onion, mushrooms, bacon and dusted with Penzeys Mural of Flavor onto the WSM for smoke flavor.
Ribs, toothpick tender after 4 hours. Placed in oven with the ham waiting for veggies to finish.
Sweet potatoes, peeled and cut up, tossed with some butter, honey and lemon juice and coated with Penzeys Forward onto the grill.
Sweet potatoes off the grill.
Green beans off the WSM.
Corn finally off the grill! Probably shouldn’t have pulled the husk back to get the soak flavor inside, made for a longer cook and parts of it got fairly burnt, BUT it was delicious!
Plated with some devilled eggs and some burning bushes, as my wife calls them (cream cheese with onion and coated with diced ham). Plate was almost not big enough for all the food on it.
A lot of firsts for me on this cook. First ham on the WSM, green beans on the WSM and the sweet potatoes on the grill. My wife and I were not fans of sweet potatoes, but again we weren’t fans of sprouts either, until they were cooked on the grill. This was one fantastic and delicious meal. Now I need to go take a nap...
Thanks for looking!
