over stock from last weekend and on sale less then half price this week from my town store here. the rub was a mix of what i had left so i really need to go back to bass pro and get restocked
i love those trips:-) in my GOSM i tinfoil a rack and put all 3 on it leaving a small if not much of a gap around it, this was 3 hrs and the temp was at 225 250 above the rack below the grate is heat is greater but this setup has giving me the deepest smoke ring to the bone with pork ribs,
they turned out great and tender for $5 a slab but the Hormel label does say "alwase tender" so we all can say "injected"
right out of the the smoker on the picnic table on my deck
they turned out great and tender for $5 a slab but the Hormel label does say "alwase tender" so we all can say "injected"
right out of the the smoker on the picnic table on my deck
