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In at 11:00 with a bag of Lazzari lump and Almond chunks. One rack with JB's Fat Boy rub 50/50 with brown sugar. The 2nd rack,:grilling_smilie: Jeff's "Naked Rib Rub".
Pink...I noticed you keep posting your cooks in Roll Call. This Forum is for new members to introduce themselves and to greet other new members. Please post all future Smokes, Questions, Etc., Once, in the appropriate Forum. This beautiful Rib cook, belongs in Pork. Thanks...JJ
bmudd, the rack with Jeff's Naked Rub came out nice and moist. The kosher salt was omitted for a dry brine. My wife likes them more sweet than spicy, so next time I'll use less or no cyan pepper. I think running the smoker at 230-240 May have been too low cause it took 6 hours. :icon_mrgreen: