Mike Coffman
TVWBB Olympian
My son and his girlfriend came down from Virginia for the St. Patrick’s Day festivities in Savannah.
They requested ribs, wings and homemade mac n cheese. Since I have to work all weekend I
decided to go ahead and just cook it all today.
I picked up 2 racks of spares and trimmed them to St. Louis cuts. I saved most of the extras
that were cut off the spares. They were seasoned last night with a homemade rub, wrapped in
plastic wrap and put into the refrigerator. Coming up to room temp this morning.
Put onto the WSM using my rib rack since they were too long for the grates. I used RO Ridge
charcoal and a few chunks of cherry wood.
Put the wings into a marinade this morning. The batch on the left with zesty Italian dressing.
The ones on the right were coated with Mad Hunky Hot Whang rub. The mild wings were coated
with Penzeys BBQ 3000. I didn’t add anything else to the Hot Whang ones.
Put onto the Performer using RO lump and a chunk of oak.
Ribs are done after 5 hours in the smoker.
Mac N Cheese onto the smoker.
Wings are done and a few of them were well done.
I did spray the Hot Whang ones every 15
minutes with a water and vinegar mix.
Mac N Cheese is done!
Plated on our finest paper plates!
Delicious and filling dinner! In reference to the Royal Oak Ridge charcoal. I am glad I just bought
1 bag. I didn't like the way it burns, which is way too fast for the way I do low n slow. I will
stick to Stubbs or Kingsford Comp or regular. I do like the RO lump though.
Thanks for looking!
They requested ribs, wings and homemade mac n cheese. Since I have to work all weekend I
decided to go ahead and just cook it all today.
I picked up 2 racks of spares and trimmed them to St. Louis cuts. I saved most of the extras
that were cut off the spares. They were seasoned last night with a homemade rub, wrapped in
plastic wrap and put into the refrigerator. Coming up to room temp this morning.
Put onto the WSM using my rib rack since they were too long for the grates. I used RO Ridge
charcoal and a few chunks of cherry wood.
Put the wings into a marinade this morning. The batch on the left with zesty Italian dressing.
The ones on the right were coated with Mad Hunky Hot Whang rub. The mild wings were coated
with Penzeys BBQ 3000. I didn’t add anything else to the Hot Whang ones.
Put onto the Performer using RO lump and a chunk of oak.
Ribs are done after 5 hours in the smoker.
Mac N Cheese onto the smoker.
Wings are done and a few of them were well done.
I did spray the Hot Whang ones every 15minutes with a water and vinegar mix.
Mac N Cheese is done!
Plated on our finest paper plates!
Delicious and filling dinner! In reference to the Royal Oak Ridge charcoal. I am glad I just bought
1 bag. I didn't like the way it burns, which is way too fast for the way I do low n slow. I will
stick to Stubbs or Kingsford Comp or regular. I do like the RO lump though.
Thanks for looking!
