Eh, Decied to Make a Snack Today
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- 7 Posts. Joined 5/2014
- Location: Dallas TX
- Points: 10
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Nothing special. As you can tell from my # of posts I'm a rube doing this. Weaned myself on a stamped steel Brinkman vertical until I got smart. As far as the BBs, lightly seasoned them with Salt Lick Rub after skinning them in the morning, then went out and immeditely fired up the smoker and got a great bed of coals and kept temp between 225 - 270. Had on the smoker about an hour later. Used Post Oak with lump charcoal for 5 hours, never foiled them, took them off at 200 and used SoFlaQuer's Carolina Mustard Sauce recipe from the site. Love that stuff on more than just ribs. Great on eggs too. Counting the time I spent skinning the ribs, took me all of 15 minutes to prep them.
Oh and used the rib rack from Home depot since I just have a 16" smoker and space is a premium.