rancid crabtree
Newbie
- Apr 2, 2011
- 24
- 10
Finally did a hot smoke in the new smoker. My oldest was home from college and wanted ribs. I used the 3-2-1 method. 3 hours over hickory smoke between 230 and 250F with Famous Dave’s rib rub. 2 hours wrapped in foil with apple juice at the same temp and then 1 hour smoked unwrapped with some Famous Dave’s BBQ sauce.
This was the first propane smoking using chunks of Hickory and cast iron. They lasted a good long time and produced a great smelling smoke.
They came out falling off the bone. Next weekend it will be whole chickens, ribs and sausage for out of town guests visiting for Easter.
This was the first propane smoking using chunks of Hickory and cast iron. They lasted a good long time and produced a great smelling smoke.
They came out falling off the bone. Next weekend it will be whole chickens, ribs and sausage for out of town guests visiting for Easter.
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