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Fire Starter
Original poster
Oct 7, 2016
Grove Oklahoma
Well the day has arrived. I have 2 slabs of marinating loin backs and a brand new and newly seasoned Dyna Glo 43" wide body.
Ceasar is going to smoke some ribs.

I use my own rub that I just found out is almost identical to Billbo's rub. I add some true lime granules for a bright finish on the flavor.

Mesquite chunks and water in my wood box.
5 to 6 hours from now I will post some pics of the finished product. In the meantime I am jamming to some Five Finger Death Punch and some VOLBEAT. Good times.
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The crust tastes like sugar cured bacon...soooo good. Meat is juicy even though I had some cooking issues. I had to halt the cooking process twice to fix wood smoke issues. It won't happen next time. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.