- Joined May 1, 2020
Not gonna let today’s weather stop me from my Sunday BBQ. Got a slab of St Louis style ribs pre rubbed in a dry KC Style rub, and found a half beef brisket flat I rubbed in SPOG & chili powder. Gonna cook the ribs 3-2-1 method, and the brisket to stall then foil until around 200 IT. Using slow n sear, indirect, no water in reservoir, original K squares, and hickory chunks. Picked up a couple store bought sauces for dipping. Thanks for looking.