Potluck Bloggers

So the night before I got some Ribs, sausage and bacon from the German Butcher.  I like to take the membrane off the ribs.  I don't particularly like the texture of the cooked ribs when the membrane is left on.  It's to tough and chewy in my opinion.

I put about 2 tablespoons of Meathead's Memphis dust dry rub on each side.  Then I wrapped the ribs and put them in the fridge to marinate over night.

Next I made some St. Louis Thin BBQ sauce.  I like to make it the night before to get it out of the way, and I also think the flavors are bolder the next day after it has a chance to meld.

The next morning, I started up the smoker around 11-11:30, and tossed on some hungarian sausage, provalone cheese, and bacon to go on with the ribs. I figured I'd make a J&J for lunch to hold me over until dinner.

Once the smoker got up to 225 degrees it was time to toss the food on.

For yesterday's smoke I decided to go with 1 chunk of Pecan wood, and 2 chunks of Peach wood.

The bacon was done after about 30 minutes, and the sausage and cheese were done after an hour.   They went on to become this.

The ribs took about 5.5 - 6 hours to smoke, which is a tad quicker then normal.   But with the extreme heat the smoker was running a little hotter then it normally does (about 250 degrees).

Once they were done, I spread a thin amount of St. Louis Red BBQ sauce on each side and let it go for another 10-15 minutes so the sauce could carmalize.

After that, they were ready to come inside for dinner!