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Saturday I used my newly acquired Weber Smokey Mountain slow smoker to do babyback ribs, skinless chicken breasts and smoked cheddar sausages.
The ribs turned out pretty great. It's hard to screw them up, really. Brush on some vegetable oil, dry rub them with your favorite BBQ rub, let that sit for an hour or two, put em in the smoker at 285 for about 2.5 hours. Then foil in the oven at 275 for another hour, brush on sauce about 20 mins before serving.
The chicken I over-smoked, it only needs about an hour in the smoker or it dries out. I'll do better next time.
The smoked sausages turned out the best of all. Still juicy and very tender, I used Eckrich cheddar sausages and cut them up into little sausage medallions and sauced them.
All in all everything turned out pretty good. The chicken will be better next time.
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