2nd run of the new smoker, some spare ribs.

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smokeymoake

Meat Mopper
Original poster
Oct 21, 2014
174
32
Buffalo, NY
Started with a small entry level offset. Made a lot of nice food, but yearned for a better machine. Ended up with a Brinkmann Trailmaster LE. Right in my price range and a big step up from what I had.

I grabbed three racks of spare ribs, St. Louis style.

Used a nice rub mix I found on another site and put them down.

I used hickory and charcoal and a 4-1-1 method. Smoked at 230 for 4 hours. Foiled for an hour with brown sugar, honey and butter. Then back on for an hour sauced.

Beautiful and tasty!



 
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