Morning folks! Gotta say thanks to everyone on this forum for all the work you've already done it makes it easier on us new guys.
I spent the day yesterday making mods to my horizontal offset. Put in a dryer hose, made a door gasket using permatex, Also put in a new thermometer at grate level. Today I will be smoking a 8.31LB pork shoulder rack of baby backs, and some jalapeno cheddar sausages just for fun. Rubbed down both the cuts of meat with the my own rub last night aroung 10pm started my fire at 5:30am had pork shoulder on at 6 ribs on at 7.
1/2 cup brown sugar
1 1/2 tbs paprika
1 tbs cayenne
1/2 tbs fresh coarse ground peppercorns
1/2 tsp new mexico chili powder
1 tsp creole seasoning
1 tsp cali style onion powder
1 tsp ganulated garlic
1 tsp parsley
1 tbs mexican oregano
1 tsp garlic salt
1/8 tsp ginger
1/2 tsp dried mustard
1/2 dried new mexico chili pod
place chili pod in chopper grinder or blender blend till finely chopped add remainder of ingredients blend for 1 minute add 1/2 cup turbinado sugar pulse mixer a few times yield is about 1 1/2 cups
Temp seems to be holding much more steadily than it was before mods. I'm using oak as my primary fuel source and adding a few sticks of pecan and hickory for flavor. I've also started splitting my wood down to the point that its basically in planks which seems to be helping as well we are 4 hours in and temps have been holding right in between 225-250 so far.
I actually just foiled the ribs put more rub, tiger sauce, honey, and patted down with brown sugar before sealing in foil and placing back in smoker meat side down.
