Well, did two baby backs on my ok joe. Started with all wood only...post oak, red oak and some hickory. I use a wood stove for heating the house in the winter so I kinda know a little bout about fire management. However, the ok joe likes to run hot not around 225. So, almost halfway through my cooking process I switched over to charcoal. One rack I did just salt and pepper the other rack I removed the membrane rubbed with mustard and a sweet BBQ rub and let it marinate over night, and it will be the 2-1-1 method. Pics below[
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