Well after correcting my little problem with the brezo my cook continued.
Ribs. 4.5 hrs to internal 190. Mustard binder and Kosmos honey killer bee rub. Misting with apple juice periodically.
That S1 and brezo would hold 250 to 252 all day long just as long as you kept the fire going. I learned a lot about wood fire management. Kept oak splits on top of the fire box to warm. Once there was a good coal bed they instantly burst into fire when added. Temperature spikes followed but I got better at it as the cook went along.
My buddy seasoned up as slab and added it to the smoker. He is a wrap it guy where I don't like wrapped ribs. Like a little bite rather than fall off the bone tender.
When I pulled my slabs off we cut one up for taste testing. He says they are the best ribs he ever tasted. I did feel they were pretty good especially for the first ones off a new smoker.
Ribs. 4.5 hrs to internal 190. Mustard binder and Kosmos honey killer bee rub. Misting with apple juice periodically.
That S1 and brezo would hold 250 to 252 all day long just as long as you kept the fire going. I learned a lot about wood fire management. Kept oak splits on top of the fire box to warm. Once there was a good coal bed they instantly burst into fire when added. Temperature spikes followed but I got better at it as the cook went along.
My buddy seasoned up as slab and added it to the smoker. He is a wrap it guy where I don't like wrapped ribs. Like a little bite rather than fall off the bone tender.
When I pulled my slabs off we cut one up for taste testing. He says they are the best ribs he ever tasted. I did feel they were pretty good especially for the first ones off a new smoker.
