Today's smoking is an experiment. I've done beef rib before in the electric smoker. Today, the digital controls will be important as it is snowing ever so slightly. Having digital control was important to us partly for the ability to smoke in the winter.
They are coated first with mustard (dijon) to help the rub to stick and then coated with brisket rub.
They are coated first with mustard (dijon) to help the rub to stick and then coated with brisket rub.
