I have 2 full racks of pork baby back ribs, and i plan to use a "Sezegged Rib Rub" that i have, and have used on steaks and things in the past. Also i have a pack of Jack Daniels white oak chips i was planning to use, but also have some alder and hickory, and could buy others.
I only have a Big Chief smoker top loader, but i have built an insulated box for it that allows me to hoover the temp around 220-240.
I think i want to do the 2-2-1 method, but i dont really know what that is, just got that as a suggestion for babybacks from another thread. What should i do???
Also my dumb question is: "durring the several hours of cooking should i replentish my wood chips as the smoke dies down? should i only d 1 or 2 pans...?
Any suggestions or direction wuill be greatly appreciated, and pictures will be sure to flow once i have started.