Last weekend I put my new rib rack to good use and loaded it with eight racks of pork ribs. I St. Louis cut the ribs and and rubbed the night before. Then loaded the ribs and the trimmings in my Smoke Vault at 225 and hickory chunks with apple juice in the pan.
A few hours later to spray with apple juice.
Here is after 4 hours.
Oh yea I also loaded 3 brined birds in my MES.
Ribs are done after 5 hours.
Ready to cut with a little BBQ sauce.
And a finished bird.
I have no plated pixs I was pretty busy cutting all this food and serving for 40 people at my house for a pool party.