I can not take time to explain my LIFE the last month.I won't even get into it. Just sorry I have missed so much on here and I am "trying" to catch up. I want to tell you what I am planning on doing tomorrow and if anyone would like to say ""Charlie- that is wrong" then please do. (such as..start spritzing sooner or don't use BBQ sauce until time to eat)
TODAY:
St. Louis ribs
Membrane left on
Cajun creole butter injected
Killer Hog BBQ rub
TOMMOROW:
Smoke in WSM with applewood in the morning
Cook 3 hours, then spritz-top side only - repeat 30 minutes later
At 4 hour mark....well, better yet, at 190 degrees..cover thick with BBQ sauce (Top only)
Remove when passing bend test OR 195-196 degrees (200 degrees for FOTB)
Yes- I am watching the Talladega Race and drinking rye whiskey--Why do you ask?
TODAY:
St. Louis ribs
Membrane left on
Cajun creole butter injected
Killer Hog BBQ rub
TOMMOROW:
Smoke in WSM with applewood in the morning
Cook 3 hours, then spritz-top side only - repeat 30 minutes later
At 4 hour mark....well, better yet, at 190 degrees..cover thick with BBQ sauce (Top only)
Remove when passing bend test OR 195-196 degrees (200 degrees for FOTB)
Yes- I am watching the Talladega Race and drinking rye whiskey--Why do you ask?