- Sep 13, 2013
I was thinking of throwing some pork ribs on the smoker tonight, St. Louis style. My question is right now in Missouri we are facing an ice storm. Is this going to effect how my meat comes out? I've worked in snow but never ice... I'll probably do 2-3 slabs with maple/apple mixture with a modified 3-2-1 method. Aby help/advice would be greatly appreciated!