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Wild pork and beef ribs on the new smoker.I brined the pork for 24 hours and dusted it with my own rub.The beef ribs were seasoned with salt,gp and pepper.The pork was placed under the ribs to keep them from drying out and all were smoked At 230 for 5 hours with a blend of apple and hickory chunks.CD93EFDF-2AD5-469F-8FB9-457C819EF55C.jpg