Sean H
TVWBB Pro
The ribs: spares seasoned with a rub I threw together, smoked on the WSM with oak wood. There are some delicious beans serving as the drip pan below. Cooked them for about 4.5-5 hours at 275. No foil, no sauce.
The wings: rubbed with Penzey's Galena Street, and cooked on my kettle with a small chunk of oak. I cooked them with really high indirect heat, at a temp over 400f, for about 45 minutes. This gave me some perfectly crispy skin. After removing from the grill, I tossed in a homemade buffalo sauce.
Sorry, no plated pics. I was too busy watching the Gators eat some Bulldogs for dinner. But I can say both the ribs and wings were some of the best I have ever made.
The wings: rubbed with Penzey's Galena Street, and cooked on my kettle with a small chunk of oak. I cooked them with really high indirect heat, at a temp over 400f, for about 45 minutes. This gave me some perfectly crispy skin. After removing from the grill, I tossed in a homemade buffalo sauce.
Sorry, no plated pics. I was too busy watching the Gators eat some Bulldogs for dinner. But I can say both the ribs and wings were some of the best I have ever made.
