dawn_kiebawls
Lawncare and Landscaping enthusiast
- Joined
- Jun 10, 2017
- Messages
- 838
- Reaction score
- 516
Hey guys and gals, I am still new to the world of all things delicious (read, homebrew and home smoked meats). I have spent years working in butcher shops peddling meat to customers who are out manning (or womanning) grills, smokers or fryers on picturesque, 70F, sunny days while I am practically shackled to my block in a 45F, starch white room.
Times have changed! For the next 5 days....
PLEASE help me save me from myself! For once I am on the other side of the meat counter with 2 slabs of spare ribs, a pork butt and ~2 dozen whole chicken wings!
I already have a plan for the ribs, I plan to just do a plain smoked butt in order to please SWMBO, but I have NO idea what to do with the wings! I want to do a simple 24 hour brine (10c water, 1 bottle beer, 1c brown sugar, 1c kosher salt, 1/4c white vinegar) then toss/rub with 5tbsp paprika, 3 tbsp salt, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp fresh cracked black pepper, 1 tbsp dried oregano, 1 tbsp dried thyme, 1/2 tbsp sugar and smoke with hickory until done.
To the smoking gurus out there, does this sound like a solid recipe/plan?? also on the menu I'll be brewing a Belgian Stout at the same time so this will be a busy day! Thanks for any and all feedback guys!
Times have changed! For the next 5 days....
PLEASE help me save me from myself! For once I am on the other side of the meat counter with 2 slabs of spare ribs, a pork butt and ~2 dozen whole chicken wings!
I already have a plan for the ribs, I plan to just do a plain smoked butt in order to please SWMBO, but I have NO idea what to do with the wings! I want to do a simple 24 hour brine (10c water, 1 bottle beer, 1c brown sugar, 1c kosher salt, 1/4c white vinegar) then toss/rub with 5tbsp paprika, 3 tbsp salt, 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp fresh cracked black pepper, 1 tbsp dried oregano, 1 tbsp dried thyme, 1/2 tbsp sugar and smoke with hickory until done.
To the smoking gurus out there, does this sound like a solid recipe/plan?? also on the menu I'll be brewing a Belgian Stout at the same time so this will be a busy day! Thanks for any and all feedback guys!