For our Weekly Dinner/Pinochle Party I chose to Smoke some Pork Loin Backribs I picked up at Costco. I have used Carolina Treet (CT) Cooking Barbecue Sauce on Pork Butts, Turkeys, and Chicken but never on Ribs until last night.
Slathered some CT on the Backribs and seasoned with Fagundes Seasoning. Check out the fixings for a little tater salad in the background.
Meanwhile … Diced the Red Potatoes I boiled yesterday and using my handy dandy manual salsa maker I chopped the following: Red Onions, Olives, Celery, Hard Boiled Eggs, and Claussen Kosher Dill Pickles. Tossed with some Seasoning and Mayo until it reached my desired consistency.
Smoked for an hour before bumping the temperature to 250º for 4½ hours. Ready to pull 2 racks in order to mop them with Sweet Baby Ray BBQ Sauce. The Ribs went back in at 250º for another 30 minutes. Total time: 6 hours.
Ring-A-Ding-Ding …Chow time. A touch of Merlot with dinner and some Carmel Cream Sherry and Chocolate for dessert
The Money $Shot$ … Smoked Ribs, some tater salad, corn on the cob, and a few chunks of watermelon … Bon Appétit