I live in Halifax, Nova Scotia; which is on the east coast of Canada. I got into all grain home brewing a little while ago and found that during the wort boil there was some extra available time for multi-tasking. Now brewing and drinking beer is time consuming, but I decided this would be a great time to learn how to smoke meat as well.
I bought a used Smoke Vault 18" from a beer making friend who upgraded his equipment, bought a few racks of pork side ribs and baby back ribs on the way to the camp. I had to ask the butcher what temperature I should keep it at, what wood I should use, what rub he would suggest.....I was quite blind but excited to give it a try.
Below is my first attempt several months ago, the ribs got good reviews from the attendees and only a few complains about my rub being too hot.....I guess I used too much cayenne for them. I now have several rib smoking sessions under my belt and I am hooked. I recently got the Smoking Meat book by Phillips and I want to step up my smoking game, so I have a lot of reading to do on these forums.
Smoke and Brew On, Greg