- Jul 12, 2016
- 283
- 177
I have a rib cook off during my fantasy draft this weekend. I recently posted about where to buy and since Publix may not have spares on sale I am going with SAMs. I usually just do a rack or 2 but will be doing 3 in my MES 30. With the addition of another rack, how much longer might the process take? If any? I want to time it so that they will be done in the foil but keep them in to travel up the road where I plan on saucing for a little in an oven. I will be smoking at 275 and every batch I have done are usually done in 3 hours. (2 hours smoke, 1 hour foil) I need to have them in the oven with sauce at 5:00, tasting will be at 5:30ish.
Plan is to go light with magic dust then jeff's on top. Spritz with apple juice and cider vinegar blend. Foil with squeeze butter, a little brown sugar, a little more rub, and a little of the spritz. I have tried many sauces, even made some Bilbo's, but ultimately I am in love with "Sweet sauce O mine". Thanks for any input!!!!
Plan is to go light with magic dust then jeff's on top. Spritz with apple juice and cider vinegar blend. Foil with squeeze butter, a little brown sugar, a little more rub, and a little of the spritz. I have tried many sauces, even made some Bilbo's, but ultimately I am in love with "Sweet sauce O mine". Thanks for any input!!!!
