Planning on putting a rack of BB ribs and a sirloin tip roast on the smoker tomorrow.
Sirloin tip roast has been rubbed down with OO and Montreal Steak Seasoning.
Plan on smoking at 225F until 135F.
I have not rubbed down the BB yet, will do that tomorrow AM. Last time I used the 2+2+1 method, this time I will just smoke until done.