It has reached 91 degrees here but standing in front of the smoker taking the ribs and pork loins out you really feel the heat. The chickens probably need a couple of more hours but they are content with hanging where they are and don't require supervision. So I've taken my old body back into the air conditioned house.
The six slabs ribs came out about as close to perfect as imaginable. Smoke flavor pungent without being overpowering and the meat is juicy and tender. I've cut them all into 2 rib portions and wrapped them in foil til Hope's family arrives later. I had a had time convincing Hope to not slop barbecue sauce all over them. That can be added as a sopping sauce for those who prefer it.
The pork loin I'll slice and vacuum seal for use at a future date and well as any chicken that isn't eaten. Never hurts to have smoked chicken in reserve for special occasions................like me being hungry.
The six slabs ribs came out about as close to perfect as imaginable. Smoke flavor pungent without being overpowering and the meat is juicy and tender. I've cut them all into 2 rib portions and wrapped them in foil til Hope's family arrives later. I had a had time convincing Hope to not slop barbecue sauce all over them. That can be added as a sopping sauce for those who prefer it.
The pork loin I'll slice and vacuum seal for use at a future date and well as any chicken that isn't eaten. Never hurts to have smoked chicken in reserve for special occasions................like me being hungry.