Smoker is full—-

[berettafan]

Goose pastrami, straight goose and last but not least baby back ribs.

[billybek]

Nice.
Did a big batch of jerky yesterday and had the bge and the broil king keg in action.
Some ribeyes last night for dinner while the grill was hot.

[cabmandone]

What are you using for wood chips? Also what's the dry rub?

[berettafan]

it's a pellet grill (Yoder 480) using apple pellets. The goose breasts with rub were dry cured for 36hrs and now have a pastrami rub which includes coriander, black pepper, brown sugar and a couple other things.

The ribs have 3 different rubs. My homemade rub (always the best) on one and some store bought on the other two. ran out of time today and only had enough homemade rub done up for one rib. This is the recipe I found at the spruce for the best ever rib rub-
1/2 cup/120 mL brown sugar
1/4 cup/60 mL paprika
1 tablespoon/15 mL black pepper
1 tablespoon/15 mL salt
1 tablespoon/15 mL chili powder
1 tablespoon/15 mL garlic powder
1 tablespoon/15 mL onion powder
1 teaspoon/5 mL cayenne

[tabs]

Originally Posted by berettafan

it's a pellet grill (Yoder 480) using apple pellets. The goose breasts with rub were dry cured for 36hrs and now have a pastrami rub which includes coriander, black pepper, brown sugar and a couple other things.

The ribs have 3 different rubs. My homemade rub (always the best) on one and some store bought on the other two. ran out of time today and only had enough homemade rub done up for one rib. This is the recipe I found at the spruce for the best ever rib rub-
1/2 cup/120 mL brown sugar
1/4 cup/60 mL paprika
1 tablespoon/15 mL black pepper
1 tablespoon/15 mL salt
1 tablespoon/15 mL chili powder
1 tablespoon/15 mL garlic powder
1 tablespoon/15 mL onion powder
1 teaspoon/5 mL cayenne

Your rub mix is MISSING>>>>>>

Cumin powder
a touch of Celery Seed

or a variation instead of Cumin..... Chinese 5 Spices..for that oriental flavor profile.

You can run a Soy, Chinese Michu or Sherry and Honey glaze...

On the poultry a bit of Orange or Lemon vest in the rub and in the glaze would be tasty...

[cabmandone]

I love apple! I use apple wood chips for a lot of what I put on the smoker.

[berettafan]

Apple seems to work really well with pork. I think I prefer hickory or a mix for waterfowl but have more experimenting to do.

Tabs how much of each would you add to that recipe?

[cabmandone]

I haven't done goose or duck on the smoker, actually never had either regardless of cooking method. I'll have to go pop a few on my dad's lake and give it a try. He doesn't like the geese pooping in his yard anyhow. The duck I might have to go to the back quarry for. My mom likes watching them.
I'd think you'd go pretty light on the cumin since it has a pretty strong flavor 1/4 tsp or a small pinch.

[wdfifteen]

Ribs, mmmm. Not sure about the goose, never had it. Maybe you could send me some.