Mrs. Brown, we got a 'thang...going on...


 
Alan D

Alan D

TVWBB Super Fan
And I think your husband lost his heiny in my WSM!

Yeah, first time to try The Renowned Mr. Brown, kicked it off about 1:00am last night, got some sleep, yanked it about 9:30am at 193,

This is the first of my pics, will be adding to it as the ribs cook, they are in the smoker doing their thing now...

(linky pic to gallery)

 
Ribs are well on the way!

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Kevin,

Pulled pork was great, and the ribs were xlnt also, but by themselves they were a tad salty for my taste with the BRITU rub. We sauced them with Montgromery Inn sauce, this dinner was for a friend from Ohio and that is just what he's grown up with. I like the sauce as it is vinegar based. We compared against Sweet Baby Ray's and one guy liked it better, but most including myself like the MI sauce. We used the same sauce on the pulled pork, served on dutch crunch bread, it was good.

The dinner was a great hit, mostly in part due to my wife and daughter, who prepared most all of the non-'que goodies.
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Great looking food. Did you go lightly on the BRITU rub? I think that is the trick with them in order to prevent an overly salty taste.
 
Toby,

My bad...it wasn't Mrs. Brown that had a 'thang going on, it was Mrs. Jones...I realized when I kept singing it in my head, and it flashed on me that it was Mrs. Jones...I should know better...*sigh*

Tom,

I did in fact put too much of the rub on, didn't know to lightly dust them until it was too late. I used too much, IMO, but they weren't bad...just that they could be better...next time we'll nail it. Good thing is that I didn't tell the guests, and they loved them, but we sauced them (ribs and guests
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), so...all worked out well...
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I just had a pulled pork sando for lunch, mmmm...was good...I am hooked on my WSM, for certain...
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Bruce,

Almost missed your post, but I cooked them at 240 the whole way. I was gonna do them at 225, but every time I cook at 225, it seems I'm late for dinner...in this case I needed to get the ribs on after, to serve about 5:00pm-6:00pm. Truth be told, I didn't get the ribs on until about 11:00am. The time was spent preparing the ribs, and putting too much rub on...
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(still xlnt, and the guests loved 'em)
 
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