Mesquite smoked chicken and ribs. Mustard binder for the pork back ribs with a mesquite rub, oil with mesquite rub for the chicken. Mesquite pellets (highest quality I can find), with a smoke tube layered with mesquite pellets and mesquite wood chips. Ribs were 180 for two hours, 225 till they hit 160, then 275. Added chicken for the last bit at 275 till it was 160. Sauced at right times, ribs were probe tender. What do you think?
by Xanimas
5 Comments
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If you’re looking for friends i have drinks 😎
Awesome. How long did you let the meat marinate before cooking?
Mesquite all the way, those ribs look dialed in. Bet the bark had some real depth.
Add in some mac and cheese and coleslaw in Styrofoam cups and and it looks like $70 at a BBQ place