Monday Wings & Ribs

One of my gifts from my kiddos yesterday was a couple new sauces. They are variations of Jerk sauces and I decided I wanted to try one of the them on wings so I got a pack out of the freezer to thaw last night.

This morning I woke up and decided just wings wasn't going to cut it for dinner tonight. I didn't have much time today as I had phone calls scheduled almost solid from 8:00 to 5:00. However while showering I figured out a schedule that would allow me to add ribs and beans to the menu, if I had ribs in the freezer...

Sure enough I had a 2 pack of STL cut spares from Restaurant Depot in the freezer. Put them in ice water in a cooler and got on the phone. During my lunch break I got the XL fired and fitted with the Stoker with Rockwood and some cherry chunks, pulled the membrane, and hit them with Memphis Dust. Ribs on the egg and back to my desk where I watched Stoker temps and back on the phone. During another brief break around 2:00 I mixed up some beans and added them to the party:


Next break I had around 3:30 I got the Small fired with Rockwood and a single chunk of cherry. Wings went on around 3:55 at 275* indirect and I was hoping I had the vents set right as it hadn't really been stable all that long. Came out just after 5 and the temps were 290*, perfect. About 10 minutes before they were finished I glazed them with sauce and bumped the temp up to 350* to set.

I didn't get a chance for many pics, but here's the rub and sauce I used:


And here's some finished pics:




Since I was making more food than just our family could eat, we invited the neighbors. They had just made a lemon meringue pie they brought.


The sauce was really good on the wings, nice BBQ and Jerk combo. The pie was spot on. The ribs were...not my best, but not terrible. But hey, for no planning at all, it worked.