Time to fire it up...

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
Dec 10, 2012
Schuylkill Haven, PA
Well, I can't take it anymore. Winter has me down, and it's been a cold one this season in PA, more so than usual. I know, it's not upper midwest cold, lived there 5 years and feel for you guys...but it's been cold for here. So, today its a balmy 18 degrees with a little breeze and I'm coming out of my shell and smoking some ribs. Prepped them last night with a dry rub and they are ready to go in. Smoker coming to temp as I type...[ATTACHMENT=1132]image.jpg (1,866k. jpg file)[/ATTACHMENT]
Looks Like A Great Start. Can't Wait To See The Results
2 hours in the smoke at 225, 2 hours under foil at 235, and then brushed with a honey espresso BBQ sauce before the last hour being smoked at 225. They were a hit, got rave reviews. Was good to be back in the smoking game again...

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads