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First solo smoke .. St. Louis ribs - Page 2

post #21 of 22
Thread Starter 
Does include the top exhaust vent?​ ---- No, exhaust was always open 100%
 
 
I also use what is called a side light method ---- Noted and added to my list of options, Thank You
post #22 of 22
Thread Starter 

Here's another pic. For some reason the iPhone didn't pass this one to the iMac after taking. Just got motivated to switch it over, think it shows doneness well

 

 

I am happy with the smoke ring .... Also notice my ribs are not dripping in sauce, it cooked down to more of a glaze and I did not put fresh on.

 

I feel that if you have to heavily sauce your meat, then your meat is not good .... Just like Sweet Corn. I prefer mine plain, If you have to coat it in salt and butter, you don't have good corn.

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