An Epic Feast of Prime Rib, Ham Loaf, Jalapeno Poppers, and Other Goodies on “Big Black”

To cook these, we removed the membranes on the back, seasoned them with Meadow Creek Black Pepper Brisket Rub, and arranged them meat-side up on the smoker. 

Once they had the color I was looking for, we wrapped them in aluminum foil meat side down with brown sugar, apple juice, and some barbecue sauce. Then we put them back on the smoker until the meat pulled off the bone easily without falling apart. Not all the ribs finished at the same time. Once they were ready, we unwrapped them and set them back on the smoker meat side up with a glaze of sauce for at least 15 minutes.

To serve the ribs, we sliced them into single-bone pieces and tossed them into a small ice chest that we had disinfected and lined with foil. We transferred them from here to the chafing pan as needed.

We mixed up a big pot of beans similar to the recipe I used in this post:

Beef Ribs and Baked Beans on the BX25 Smoker

We cooked them in half-sized pans on the bottom grate, catching some rib drippings. They were a delicious addition to the meal.

Earlier this year, I discovered ham loaf and wrote about it on the blog here:

Smoked Ham Loaf on the Meadow Creek SQ36 Smoker

We simply removed the loaves from the packages, seasoned them with Kosmos Cow Cover, and cooked them on grilling racks. As they were finishing on the smoker, we glazed them with Meadow Creek Barbecue Sauce. Finally, we sliced them like meatloaf for serving. 

To make these, we halved 20 jalapenos, removed the membranes, filled them with cheese, and wrapped each one with a full slice of bacon.

To make the cheese mixture, we shredded mild yellow cheddar cheese and mixed it with cream cheese and a good dose of Butcher BBQ's Grilling Addiction.

Next, we just set them on the smoker grate until the bacon was well-cooked. They were fantastic!

I purchased a prime grade boneless beef rib roast from Sam's Club. It certainly was a beauty!

For the rub, I seasoned it with Kosmos Cow Cover and an extra layer of salt and black pepper. I put it on the smoker first thing in the morning, and it finished within several hours, so I held it in a full pan covered with foil inside an ice chest until it was almost time to eat. Before slicing and serving, I took it out and set it on the BBQ42 to sear it.

Sadly, I cooked it beyond medium rare by mistake while prepping some of the other food. I was relieved how well it turned out, thanks to the excellent marbling through the entire cut.

We wrapped 20 pounds of thawed chicken tenders with one slice of bacon each. Then we grilled them on the BBQ42 chicken cooker with the rotating sandwich grate and sliced them into small pieces.

We cooked 6 pounds of mild Italian sausage links and 5–6 pounds of apple maple sausages on the BBQ42 chicken cooker. The fire was extremely hot and they cooked within about 15 minutes. We removed them from the grill and put them in half-sized pans covered in foil until it was time to eat. Before serving, we sliced them all into 1–2 inch pieces.