Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have 20 thighs in brine overnight and 4 racks St. Louis spare ribs. A family get together and the Bills are playing Miami!
Also a beautiful fall day!
A full and as they say "Happy Smoker"
I'm using lump, Hickory & Mulberry. I'll foil those ribs after 3 hours with a mix of butter...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.