#cherry pellets

Baby back ribs just completed their two hours wrapped, and now they are on their last hour. I basted them with a sauce/apple vinegar mixture, and a dusting of dry rub. This will set up and be ready for serving in a bit. I have nice bear claws showing, and they feel tender without falling apart. The butts are just about there. They are at 205 deg, and I'll pull them off the pit in 15 mins to let them rest before I pull them. Right on track. The wings go on the grill next. I parted them out, and dusted them with a flour/baking powder/Cajun seasoning. They'll actually fry themselves as the parts start to render. They'll be very crispy, and have some nice charring from the grill. Then I'll sauce them prior to serving.

Two butts in the pit starting their smoky journey. They'll be joined by two chunky baby back racks in about 6 hours. Later we'll do a mess of wings just to bring things over the top. Hope you guys are ready to go on a visual journey with me today....

We're making progress over here at the pit. The butts are riding up through 149deg, and we now have two racks of thicc baby backs that have now joined the party. For the ribs I used an olive oil binder with Lambert's Sweet Rub O' Mine, Dinosaur BBQ Cajun Foreplay, and some course cracked black pepper. Those will make their journey along the Master Johnny Trigg's 3-2-1 method to completion. The butts will get wrapped when they hit the stall at around 170deg. I'll bring them up to about 205deg while wrapped, and I might set a bark on them with a little finish glaze. Not sure on that, but I'll keep you updated.... I'll be prepping the wings in a couple of hours next.

Started a smaller packer Brisket this morning on the Camp Chef pellet smoker. Injected with a beef broth mix, and rubbed her down with a Brisket rub and some black pepper. She's rolling smoke at a steady 225 on a mix of Cherry and Oak pellets. I'm running a water pan to help get the heat even in there, since it's only in the mid 50's here today in New Hampshire.