Italian sausage, chopped mushroom stems, chopped garlic, panko breadcrumbs, onion powder and some black truffle salt. I browned the sausage mix first then stuffed the shrooms and smoked @225 for about 1.5hrs. I glazed a few of them with bachans spicy bbq at the end.
St. Louis ribs, the far rack with a known and liked rub, the near rack with a new rub. Lots o' fat on both, and while I did trim them pretty well, the near rack could have used more trimming. They are not done, just smoked for 3 1/2 hrs. and getting packed to bring to my son's house. I will trim the width of the rack after they are finished cooking. These are not high quality ribs in the first place but lately it seems like no one is even making a stab (pun intended) at trimming them before they are packed and sold. Saw two packer briskets at the same store and both were less than wonderful. They were hard, and would have taken extreme trimming to get a decent piece of meat out of the best one. The flat tapered to almost a point and cutting it back to an inch or so thick would lose 1/3 of the flat easily. Seems to be another thing that is sliding in the new era, the quality of meat, or at least meat on the inexpensive side.
That Sweet Preacher immediately caught my eye, never seen it before. Does it have much/any heat? My 6 year old is a bit heat sensitive right now.....stuff that wife and I think has virtually no heat she (6 yo) picks up on it and tends to be adverse to.....
Sweet preacher is on the tenderloins....the mesquite just arrived, so maybe try it out on some chops later...it tastes good and looks like it would make nice bark on a large cut...
