Tony P in Florida
TVWBB Fan
Cooked up a batch of wings. Got rid of the tips. Just kept the wing in the drumette. I used the Steve Raichlen rub that I used for the spare ribs and pork butt the other day.
I cooked these with the deflector plate on. Steady at 340° dome temp. Wings were done in 30 minutes. The internal temp varied between 175° and 185°.
The picture of the lump is just the leftover stuff I had from the pork butt. I did not add anything new. I put one chunk of hickory on the bottom of the coals.
Overall everyone like the ribs. And then we had some leftover pork butt too. And corn on the cob (not worthy of a pic
).
No sauce on the wings. Family wanted dry wings. So that's how i served them.
I cooked these with the deflector plate on. Steady at 340° dome temp. Wings were done in 30 minutes. The internal temp varied between 175° and 185°.
The picture of the lump is just the leftover stuff I had from the pork butt. I did not add anything new. I put one chunk of hickory on the bottom of the coals.
Overall everyone like the ribs. And then we had some leftover pork butt too. And corn on the cob (not worthy of a pic
).No sauce on the wings. Family wanted dry wings. So that's how i served them.
