One For The Birds: Italian BBQ Chicken Breasts

One For The Birds: Italian BBQ Chicken Breasts.



I have the extreme privilege of being the General Manager of the Weekend Warriors, a proud member of the Nova Scotia Fantasy Hockey League (NSFHL). The “faux pro” league is run by Commissioner “cousin Mike” and is complete with draft night, newsletter updates, Ladies Auxiliary bake sale and a season ending AGM, complete with drinks, merriment and potluck super. Our contribution to the potluck – pork back ribs.

For the ribs, we prepped two racks of vacuum packed back ribs from Superstore, membrane removed, trimmed of excess fat, and rubbed with our BBQ rub. Since it was such a beautiful day, I decided on using the WSM to smoke the ribs low and slow. Once on the smoker, the ribs were treated to a liberal coating of brown sugar, which not only compliments the spicy rub but also helps with the nice outer bark.

For the charcoal, Nature’s Own lump did the trick, with a couple of chunks of apple wood for smoke.  After a few hours, we started spritzing the ribs every 20-30 minutes with a 50 -50 mix of pineapple juice and apple cider vinegar.  Somewhere around the 4.5 hour mark, it was time for sauce to allow it enough time to set up.  We used our homemade oatmeal stout BBQ sauce, which we love for all forms of pork.  After the glaze was set, the ribs were taken off the WSM, packed in a cooler and transported to the NSFHL headquarters in Cole Harbour. Unfortunately, there are no pictures of the finished ribs, but they were enjoyed!

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