New member, I received a MES 30" smoker for Christmas. I live in Ohio. I have done ribs, pulled pork 2 times each, and chicken 1 time. I also received a box of meat for Christmas with lots of "country ribs" on the package. I believe they are pork. I plan on doing the 3-2-1 method.
Any suggestions on rub or brine? I have been using jeff's rub. thanks