here's what just went into the GOSM , man i love that thing, it's a 10# butt and a half rack of some kind of ribs left over from a whole loin i bought. i slathered everything with some Jack Daniels Stone ground Dijon mustard and then rubbed with some of jeffs modified rub on the ribs i added some old bay rub too. the smoke will be cherry and i am going to do them unwrapped the whole time.
Temps here are in the high 70's with a light breeze so should be no problems except for a few renegade t-storms later. Also in the Q-Veiw you will see my other 20# pork butt but it will be a while before he cures but i plan on teachin' him right
Temps here are in the high 70's with a light breeze so should be no problems except for a few renegade t-storms later. Also in the Q-Veiw you will see my other 20# pork butt but it will be a while before he cures but i plan on teachin' him right
