Started the day off yesterday morning my turning my SQ36 180º for no good reason, lesson learned, if it ain't broke don't fix it. I had the firebox door pointing east rather than west the way it had been for the last nine months. Fired up a stack of hickory splits around nine in the morning with my weed torch
The night before I made a batch of chilerelleno 's basic hog rub and gave a rack of pork ribs a nice coating after slathering with mustard, on the grill at ten
I fed the SQ36 a steady diet of hickory splits for 7&1/2 hours running 270º-285º. I pulled the rack at 201º, no wrap, toothpick probe tender, brushed on some SBR and let it rest for 15 minutes
Plated the ribs up with some beans and tater salad. The ribs had a rich smoke flavor with a ideal bite, not FOTB but as tender as could be.
I have to admit that it's a lot easier to smoke a butt or rack of ribs on my Pro 100 electric, but the flavor imparted from a good offset smoker can't be beat. So that's my story and I'm sticking to it, thanks for lookin' in! RAY
The night before I made a batch of chilerelleno 's basic hog rub and gave a rack of pork ribs a nice coating after slathering with mustard, on the grill at ten
I fed the SQ36 a steady diet of hickory splits for 7&1/2 hours running 270º-285º. I pulled the rack at 201º, no wrap, toothpick probe tender, brushed on some SBR and let it rest for 15 minutes
Plated the ribs up with some beans and tater salad. The ribs had a rich smoke flavor with a ideal bite, not FOTB but as tender as could be.
I have to admit that it's a lot easier to smoke a butt or rack of ribs on my Pro 100 electric, but the flavor imparted from a good offset smoker can't be beat. So that's my story and I'm sticking to it, thanks for lookin' in! RAY