Found a partial rack of baby backs in the freezer while I was making room for my latest haul from Sam's. In the morning they were thawed so I slathered on some mustard, coated them with Chile's pork rub, set up the SnS in the kettle with a few apple chunks and threw the ribs on when things were settled in at 225º. I decided early on I was going with no meat thermometer, no spritzing, no wrapping, I'd just poke around after five hours and see how things looked. About halfway thru the wind came up and the kettle got up to around 255º, stayed there no mater how tight I shut the vents down, threw on a yam in foil and just let it go. The set it and forget approach worked just fine!
Everything tasted good enough to eat.
A hour later I made some cookies for dessert
Now I'm trying to decide between a ribeye and making a pizza, this whole quarantine thing is just one tough decision after another. Thanks for lookin' in. RAY
Everything tasted good enough to eat.
A hour later I made some cookies for dessert
Now I'm trying to decide between a ribeye and making a pizza, this whole quarantine thing is just one tough decision after another. Thanks for lookin' in. RAY