Pork and Smoke

[NCHillbilly]

Rubbed down a 4-lb rack of baby backs and threw them on the smoker yesterday, along with some taters and garlic bread.



Unwrapped and almost done:



On a plate. I begged YHFP into making me some fried squash while I was finishing the rest of the stuff:



It weren't much fit to eat, about kilt the dog:

 

[Hoss]

It weren't much fit to eat, about kilt the dog:

He would have died happy. Gotta love what smoke can do for pork. Those look delicious.

 

[Tblank]

My kind of meal!

 

[Batjack]

Poor, poor Arlo.

 

[Cool Hand Luke]

Ribs look good but the squash lokk even better.
My favorite

 

[elfiii]

DDDaaaaannnnggggg!

 

[Paymaster]

You ain't fooling us. Arlo is in a fine food coma.

 

[dawg]

Oh my…I just bit my I PAD

 

[NCHillbilly]

You ain't fooling us. Arlo is in a fine food coma.

The dog can eat

 

[Paymaster]

The dog can eat

 

[antharper]

That meal looks outstanding ! All of it

 

[pjciii]

OH my gosh. she likes you.

 

[Longhorn 16]

Mighty fine. Going to try potatoes on my next smoke.

 

[NCHillbilly]

Mighty fine. Going to try potatoes on my next smoke.

They usually take nearly about two hours at normal smoking temps, which for me is usually around 250-275. Best baked taters you'll ever eat. I poke a couple holes in them, rub them with olive oil, then kind of crust them with course salt, cracked pepper, and granulated garlic, then throw 'em in the Akorn attic nekkid.

 

[JDBrown]

I picked up a couple of racks last weekend, I was going to smoke them, but the way this week has been going, I'm going to prep them this afternoon and Mrs B is gonna chuck them in the oven Friday around lunch at around 250 degrees, they won't be smoked, but they might be edible.