Weekend baby’s and wings

[Darryl - swazies]

Did a fairly easy 5 to 6 hour cook on the weekend.
1 rack of baby back and a dozen huge wings.
2 Weber baskets, one on each side.
I ran about 270 most of the time, was aiming for 275.
Seemed a bit easier I went with kbb for my first time ever, only had to load back up once.
1 hunk of apple and hickory in each basket.
Killer hogs bbq and hot bbq on the ribs.
Killer hogs hot bbq and Oakridge chili lime on the wings.
I went with about 3 hours then spritzed a bit of cider/water combo and Cooked about 4 hours total.
I went on colour alone.
Then I wrapped them in pink paper for about 45 minutes
Turned up the charcoal to 11 and put the ribs in the oven pre set at 170 still wrapped.
Sat in the oven for about 20 then I opened them up added a thin layer of killer hogs vinegar sauce.
In case you didn’t know, that stuff is kinda good. Like an 11 out of 10.
The wife made a dill pickle slaw that turned out pretty good too.
Turned out delicious, the MRS said it was too smoky but she has been saying that about everything now.
Thanks for looking.

 

[Michael Richards]

Man all these great wing cooks has me craving some so bad I have to get some wings when I go out on Wednesday! Great looking ribs also!

 

[Darryl - swazies]

It’s the lighting or the camera or something, they are not as dark as the photos seem. They do however come out pretty dark every time I make them. I thought it was the cherry wood but last cook proved that wrong.
Thanks anyways, it was really good, new experiment. Cook ribs hotter for that better texture. 275 makes them more like ribs vs. Cooking at 200 or lower.