here is my Easter Feast, I made a 20 lb cured ham for pulled ham bbq with a pineapple honey mustard bbq sauce, pineapple stuffing, tater salad, hawaiian ABT's, deviled crabs, stuffed mushrooms and ice cold beer
Smoked these beauties for our Easter get together. Two butts for about ten hours with a dry rub and smoked with orange wood and a touch of hickory. They fell apart as I took them off the grates. Tossed with a nice East Carolina sauce.
You willing to share the recipe?
ThanksFrom memory it's a real simple sauce. Take a 1/2 gallon of cider vinegar, 1/4 cup kosher salt, 1/4 light brown sugar and 1/4 cup or so of crushed red pepper flakes. I usually will bring it to a boil just to disolve the salt and sugar.
I did some ribs on Sunday evening...just a rack I split in half (vertical gas smoker unit) and dry rubbed them after the Mrs. brined them in a steam beer marinade.
they weren't great quality spare ribs, but they weren't bad!
Looks great GSB!
How long does it take for you to get it done?
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