No Q-view just yet, but soon. I have about 10-12 people coming over this afternoon for what they call my "famous" ribs (their words, not mine). The fact is, after only about a year and a half of smoking meat, I am starting to feel very confident. I've probably done more BB Ribs than anything else, so I really enjoy these smokes. I've got pit zeroed in and have my plan worked out to a T. So, I expect today's smoke will be awesome and we'll be eating good by 5pm.
BB's came from Sam's Club (always like their meats) and I'll be doing 4 1/2 racks. I'm saving the other rack and a half for another time when it's just my crew... I washed them, took off the membrane and rubbed them down last night. Afterwards, I wrapped them and put them in the fridge overnight. I plan to put them on the smoker by about 11:00-11:30 and will hold the temp around 225-230. I'll be using a mixture of hickory and cherry for smoke. I enjoy the 2-2-1 method, so that's how I'll proceed. I still got a couple hours before I get started, but will update you all soon!
Happy Sunday!
BB's came from Sam's Club (always like their meats) and I'll be doing 4 1/2 racks. I'm saving the other rack and a half for another time when it's just my crew... I washed them, took off the membrane and rubbed them down last night. Afterwards, I wrapped them and put them in the fridge overnight. I plan to put them on the smoker by about 11:00-11:30 and will hold the temp around 225-230. I'll be using a mixture of hickory and cherry for smoke. I enjoy the 2-2-1 method, so that's how I'll proceed. I still got a couple hours before I get started, but will update you all soon!
Happy Sunday!
