Shabbos #Smokefest

My son had his first high school Shabbatone this past weekend which meant I was going to have 3 teenage boys for the Friday night meal. Since this was my son's first year in high school, and first time hosting kids from his class, this could be a make or break weekend for him. If the boys have a great time, it reflects positively on him, if they have a bad time, it reflects negatively. Or so my wife and I thought. Therefore it was time to pull out the big guns for these boys.

I decided to go with Beef Flanken ribs that were well marbled. For these I went with my go to dry rub with the addition of some brown sugar to help the bark form during the smoke.

Fresh foil for the water bowl

 For this smoke I went with Cherry and Pecan wood

Using the minion method I went with about 25 briquettes

Once the charcoal was hot, I poured in the center

For best smoke, its important to space out the ribs so that the smoke can circulate better

Temperature was kept constant at 225 with air flow being regulated through bottom vents

After 3 hours, the ribs were ready to come off, and get a thin layer of BBQ sauce and then wrapped for another 3 hours

At this point I threw on a cut up chicken that I did with my go to dry rub. I added a couple of chunks of apple wood to get the smoke going again.

And of course, what is shabbos without an Apple Kugel