Yesterday I hit up one of our small local meat markets, Southern Alabama Custom Meats.
I'd called looking for IMPS #130 Beef chuck, short ribs, and he had them.
I went in and he had two individually wrapped racks frozen, I asked him if he had any more not frozen and still cryo vac'd.
He did, a four pack, I originally only wanted three but he knocked a dollar off per pound if I took all four... SOLD!
I also picked up a nice rabbit, yeah just one, just my younger son and I will eat it.
Probably cook it up for Sunday dinner, smoked, herb stuffed and bacon wrapped.
https://i.imgur.com/A6qnKjF.jpg
Anyways, lets get this cook rolling.
Menu
Hickory Smoked Beef Ribs, basted with a sauce of Black Bean, Lime and Garlic
Grilled Maple Sweet Potatoes
Southwestern Avocado Salad
The Ribs
Four racks of IMPS #130 rubbed with SPOG, paprika and Cajun spice
Wrapped in the fridge overnight, then taken out and allowed to come to room temp
Smoker set to run between 275°-300° with hickory for smoke and a water pan
Plan is to cook these with no crutch/braise and baste a few times towards the end
https://i.imgur.com/nmEi0Ib.jpg
https://i.imgur.com/z0GvhjM.jpg
https://i.imgur.com/Gol6Nia.jpg
More to Come as the Cook Progresses
