| Brisket, Ribs, Chicken and Lengua Part III |
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| At 1:50pm, the chicken is done. I only basted each side with a thin coat of barbecue sauce once during the smoking process. I'm a diabetic, so I don't need all the extra sugar. Since I turned the chicken over half-way through the cook, the skin did not come out "leathery" and was edible. The chicken smoked perfectly all the way through. |
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| The ribs are almost done. They're taking long because I didn't trim them into a "St. Lous Cut" so they still have extra meat on them. |
| It's 3:20pm and the ribs are done after nearly 8 hours. I basted them only twice on each side with a thin coat of bbq sauce. Same philosophy as my chicken. |
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| Absolutely worth the wait! They are falling apart; note the bottom rib, and yes I ate what fell off. Trimming the excess part of the ribs will definitely help with the cooking process. I can always cook those extra parts seperately and snack on them. |
| I hope you enjoyed this smoking adventure. I've learned all my techniques through intense listening (family members, friends, experts and TV), reading, and trial and error. The end result has been great barbecue that my family and friends enjoy. SEE YOU ON THE BBQ CIRCUIT!!! |
| Meximorro BBQ |