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Seasoned with SPOG (Coarse sea salt, fresh cracked pepper, onion powder and granulated garlic). Fired 8 coals and loaded my large basket with KBB and a big chunk of cherry. Grill temp was stable around 210 and put ribs on last night around 7:30 pm
Had issues with temp coming down to 160...
I smoked some BB ribs Friday eve around 230 for about 4 hours, spritzed a few times with a mix of apple juice and apple cider vinegar. They were pretty good.
Now for the n00bie question ...
After I had prepped the ribs, I pulled a 8.4 lb pork butt out, thinking I might smoke this at the same...
Hi everybody! I put together a mini-wsm using a Weber Smokey Joe Gold and a Vasconia 32 Qt Tamale Steamer, a couple of extra cooking grates, a man law thermometer, and a foil wrapped clay saucer for a heat diffuser.
I broke it in making some wings with Three Little Pigs Kansas City Sweet Rub...