I only have a few picture from the calm Memorial Day this year. I did 5lbs of Blooming Glenn baby back ribs on the Big Green Egg. Threw on some hot Italian sausage towards the end. Why the heck not.
Used my standard rub on the ribs. I finally managed to figure out how to remove the membrane from the backside. I was very pleased with myself.
Using the dedicated upside down v-rack provides a great foundation to keep the ribs upright.
The sausage fit perfectly around the ribs.
We were visited by our friends from Long Island so we decided to have some fun.
Follow the pictures for a smoking of a full sized port butt. My first time trying something this large.
The rub was my standard that I use on pork. The recipe has been posted previously.
The night before I seasoned in and wrapped it up in plastic wrap.
It was about 6am when I went outside to start the BGE.
Used a mix of apple and cherry wood chunks.
Its looking pretty good already and it hasn’t even started.
Almost forgot the injection. Good think I remembered.
A few hours in and its starting to look good.
Skip ahead of few hours and the Resin has been broken out. Love that stuff.
In an effort to be heat efficient, I surrounded the butt with potatoes and roasted garlic.
The final result was delicious. It was delicious.
I’m working on emptying my phone and putting up posts that I’ve slacked on. Here’s a picture from back in May. We don’t remember what kind of meat it was. I suspect beef with some sort of flavoring. 🙂