Had a rack thawed from Freezermart and some new rub to try out, the only question was which smoker to use. It was cold early on and the plan for the day was football on TV, I didn't feel like jumping up every 20 minutes to fiddle with the offset SQ36. The Pro 100 hasn't been used for a couple of months now, and all I had was apple chips, nope. Cleaned the ashes out of the Weber and set up the SnS with briquettes and fist sized chucks of hickory. Picked out a new rub
Getting started right about 11 in the morning, right before kickoff.
Was rolling nice smoke right off the bat. Set it and forget it.
Had a couple of brewsters and about 2:30 poured a little glass of Tennessee sippin' whisky. The alarm on my TP-20 was set for 196º, went off right at four. After a little toothpick probing decided the rack need a bit more time, brushed on some SBR and put the lid back on for another half hour, come out nice!
Wanted to plate it up with some beans and tater salad, and even tho I'm sure I bought three big cans of Bush's beans a couple week ago, I couldn't find them in the hoarders paradise we call a pantry. Zapped some leftover broccoli, sliced a mater, little tater salad, pulled up a chair.
The ribs had a good clean bite with some nice smoke flavor, not as strong as with the offset, but it was there. Bob wasn't happy, he didn't get a scrap.
I tell ya, the Weber kettle outfitted with the Vortex and SnS has become the most versatile tool in the box. Thanks for lookin' in! RAY
Getting started right about 11 in the morning, right before kickoff.
Was rolling nice smoke right off the bat. Set it and forget it.
Had a couple of brewsters and about 2:30 poured a little glass of Tennessee sippin' whisky. The alarm on my TP-20 was set for 196º, went off right at four. After a little toothpick probing decided the rack need a bit more time, brushed on some SBR and put the lid back on for another half hour, come out nice!
Wanted to plate it up with some beans and tater salad, and even tho I'm sure I bought three big cans of Bush's beans a couple week ago, I couldn't find them in the hoarders paradise we call a pantry. Zapped some leftover broccoli, sliced a mater, little tater salad, pulled up a chair.
The ribs had a good clean bite with some nice smoke flavor, not as strong as with the offset, but it was there. Bob wasn't happy, he didn't get a scrap.
I tell ya, the Weber kettle outfitted with the Vortex and SnS has become the most versatile tool in the box. Thanks for lookin' in! RAY