Sunday Beef and Pork Ribs with ABT’s


 
Mike Coffman

Mike Coffman

TVWBB Olympian
I picked up a rack of babybacks and 2 small racks of beef ribs yesterday. The babybacks were
seasoned with some Butcher BBQ Premium rub, wrapped in plastic, and put in the refrigerator.
The beef ribs were marinated overnight in a mixture of teriyaki, soy and Worcestershire. Removed
from the refrigerator this morning and the babybacks were given a little more Butcher Premium and
some Butcher Honey rubs. The beef ribs were seasoned with Kosmos Cow Cover.
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Put into my rib rack and then onto the WSM with some oak and hickory chunks. Water pan filled ¾ full.
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ABT’s were put onto the Performer with a chunk of pecan and RO lump.
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ABT’s are done. It appears that a “grill ghost (aka: my wife)” has removed one of the ABT’s from the rack. :eek:
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Ribs were done after 4 hours.
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Plated with a baked potato.
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Both sets of ribs were extremely tender with excellent flavor. Overall a great Sunday afternoon meal.

Thanks for looking!
 
It is nearing supper time as I view this. My mouth is watering!!

Good job on the smoking AND the photos.

Thanks for sharing with us...

Dale53
 
Mike, those turds look GREAT !!
Terrific Photos mike, make EVERYTHING PERFECT!!

one question: why use oak AND hickory together?
maybe just me, butt i think it's the same, hickory a slight bit milder than oak...:confused:
just running low on one or the other??
 
Jim Lampe said:
Mike, those turds look GREAT !!
Terrific Photos mike, make EVERYTHING PERFECT!!

one question: why use oak AND hickory together?
maybe just me, butt i think it's the same, hickory a slight bit milder than oak...:confused:
just running low on one or the other??
Click to expand...

You guessed it Jim! Am just about out of both and couldn't decide which one to use so did both. Really wanted only oak, but oh well ya improvise. :D
 
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