I always keep and freeze the rib tip trimmings from the spare ribs. Decided to throw on some along with 3 different sausage links. Regular grocery store pork sausage pictured on the left. Deer jalapeno/pineapple/cheese from one I harvested last season in the middle and sweet fire made at my local butcher shop on the right. Plenty of sausage dogs for the next several days. We love em. Especially the grand-kids The rib tips were hit with a little all purpose seasoning then hit hard with Malcolm Reed's THE BBQ RUB. Spritzed with apple juice a few times along the way and my homemade bbq sauce added at the end. Smoked on the stick burner with wild black cherry. Real simple smoke. Juicy, tender and tasty.
Rubbed and ready to smoke
On @ 250
Sausage added much later
Done
The final verdict
Rubbed and ready to smoke
On @ 250
Sausage added much later
Done
The final verdict