So I picked up some country ribs at the local store today.
I knew they were not for dinner today, but I wanted to smoke them for use this week for making other things. With that in mind, I kept the seasoning pretty basic: Salt, Pepper, and Powdered Ginger.
I threw them on about 3:30 this afternoon, and plan on removing them around midnight The ECB has been pretty temperamental about holding temps today, and I have been babysitting it...I was using the Minion Method, until the ECB started having its own way with things...
I'm using B&B Lump and Hickory chunks
I would post some pics.... but I ain't lifting the lid... ;)