I have a full weekend planned smoking meats. Country style ribs yesterday, st. Louis style ribs today and beef brisket tomorrow!
I'm going to use the Pecos offset for the brisket and I usually like to burn it a day or 2 before a cook just to clean it up, and shake it down. It hasn't been long since i last used the Pecos so it seemed like a great time to toss on 5 pounds of bone in country style pork ribs.
Hit them well with my general pork rub #86, used post oak and finished with Mrs philpoms Zesty peach bbq sauce.
We served with a simple coleslaw.
Smoked around 225 -250 for about 5 hours. I spritzed regularly with apple cider vinegar. Good stuff and a great way to prepare for the brisket!