Two more cooks down…

I know, I know… I acknowledge that I am one of the worlds worst procrastinators, but here are my last two cooks. The baby back ribs I alluded to in my last post, and some boneless, skinless chicken breasts I cooked last night.

First the ribs.

I didn’t get time to go by my butcher, so I picked up a pack of ribs at BJ’s Wholesale. 3 racks to a cryovac pack, don’t remember the price…

I put on the same Texas BBQ Rub that I have been using exclusively for the last few cooks and wrapped the ribs to sit overnight in the fridge. Took them out the next morning and started to prep for the smoker.

Since 3 racks on the WSM are a real tight fit, I decided to try rolling the racks this time and skewering to free up some room.

I smoked the ribs @ around 265 for roughly 4 hours using a few chunks of hickory and turned the racks once. When I opened up the cooker to take them off, it was hard not to chow down right there.

Cut the ribs up and 3 of us (Myself, Ashley, and my brother Nick) polished off everything in front of us (I did give 1 or 2 ribs to the dog). After about 2 ribs, something seemed a little off, I realized that the membrane was still on the back of the ribs. After buying from the butcher every other time I never even though about checking that, oops. This did not deter us at all, just took a little longer peeling off where it was worst…

On to last night cook!

I came across a recipe for boneless, skinless chicken breasts on the Virtual Weber Bullet site and decided to try it out.
I picked up a 4.4lb package of chicken from my local Publix,

and put the same Texas BBQ Rub on for about 30 mintues as I started the charcoal.

I used one full charcoal starter of Kingsford and a couple of chunks of pecan wood (something new!)

I did add a link of kielbasa to fill up the grate and because I was jonesing for it and got the temps up to about 270. I also was only running a foiled water pan empty rather than the clay pot I have been using.

After about one hour in the smoker I basted the chicken with some new BBQ sauce I picked up from my butcher that morning (was ordering for this weekends cookout). I don’t remember the name but will post up tonight when I get home with it. Has some mustard to it and a good bite.

As you can see in the picture below, I had to pull the chicken off the smoker and finish in the oven when the meat temps never got over 145 for some reason and the charcoal was almost shot. I threw them in the oven @ 350 for about 10 minutes and got up to the safe 165 and my wife and I enjoyed our dinner… The pecan wood was nice and relatively light and the sauce worked really well I think.

I have a big cook coming up this weekend (2 butts and 3 beer can chickens) with about 20 people coming over so we will see how my organization skills are.

See ya then!

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