Well I was able to get the LSG across town and into the garage at the house where I will be for the foreseeable future ( taking care of Mom). I got this monster seasoned last week so I figured I would throw 6 racks of St Louis cut spares on... Got some charcoal going before the sun came up. Takes about an hour for this tank to get to temp.. Here are some starting pictures.. More to come.
Ribs are ready to go in. Rubbed with meat church Honey Hog and some Cherry rub..
Sun is coming up while I wait for the temp to get to 225...
The rubs.....
Almost ready to load it up..
And in they go.. Probably could have squeezed all 6 racks on to 1 smoker rack. Decided there wasn't a shortage of space, so I spread the out a little..
More later.....
Ribs are ready to go in. Rubbed with meat church Honey Hog and some Cherry rub..
Sun is coming up while I wait for the temp to get to 225...
The rubs.....
Almost ready to load it up..
And in they go.. Probably could have squeezed all 6 racks on to 1 smoker rack. Decided there wasn't a shortage of space, so I spread the out a little..
More later.....