Ribs, Cheddar Brats and Boudin

[rickne]

Ribs were perfect.  My family eats enough BBQ to know when my Ribs are average and when they are amazing.  It was unanimous that these were up there with my best.

The brats tasted like smoked brats.  They were good.

First time I every had or cooked Boudin. It was really really tasty!  I liked it.

 

[Walt]

Looks great!  Sausage & boudin may be on tab for tomorrow.

 

[Walt]

For those who dont know, boudin is pronounced Boo-Dan.

 

[DivotMaker]

Very nice, Rick!

 

[Nozzleman]

Very nice, what method did you use to cook those amazing ribs?

 

[rickne]

Kind of a no peek method. 

My only medodology is K.I.S.S.

I try to keep it simple.  I believe most over-complicate bbq.  Right temp, right time, and leave things alone are the best method.  Easier said than done.  The only time I opened the door was to add the sausage. 

 

[es1025]

Rick
Looks good....how long on the brats?

 

[rickne]

Rick
Looks good....how long on the brats?

Honestly, I don't remember.  Had to be about 2 hours.  I had the dial pegged on the SI and I was not using the Auber.  I coated them with olive oil and used as much heat as I could get in effort to crisp up the skin.  Then I finished on the grill for just a few minutes.

They turned out good.  I would do it again.

 

[JSRFrench]

Great looking Ribs & Brats. I'm doing both today also.
Have never thought about doing Boudin but have bought smoked Boudin at Best Stop in Scott - so I will make it a point to try that also.
Love this model 3 smoker - wonder why I spent so many years worrying over a wood burning pit with mixed results.

French from Alexandria

 

[DivotMaker]

Welcome aboard, French!  Glad you and your #3 are with us!

 

[Pork Belly]

Was the Boudin Store bought or home-maid?

 

[vetkilr]

Nice looking ribs, how long did it take to cook them and what wood was used?

 

[JSRFrench]

Updating Smoking Boudin.
Bought a 5lb box from Don's in Lafayette Louisiana & gave it a try.
Warmed up at 250* then reduced heat to 200*.
Layed out the Boudin using the top row & hickory. Smoked for 2 1/2 hours & pulled.
Fantastic results, excellent smoke flavor.
Have since Smoked 2 more boxes at other times & deer sausage with apple wood.

 

[DivotMaker]

Any pictures, J?  In case you didn't know, we love pictures of great smoked food around here!

 

[Walt]

We also had 3 links of boudin & 3 links of Louisiana Hot tonight.  3 hours @ 225 is my usual cook.  Was augmented with mustard & turnip green mix, smoked potatoes diced with parsley & butter, & jiffy conrbread muffins with japaleno, bacon, cheddar cheese & creamed corn.  Always a great meal.