i will be doing 2 racks of st louis ribs, 1 rubbed with the schultzs and the other rubbed with a sweet mesquite produced by kirkland signature...3-2-1 over a chunk of mesquite...also going into the locker, during the last 2 hours of rib heating, i will be tossing in a beautiful piece of steelhead salmon, cut into 4's and rubbed 2 each the same way...and 15 chicken legs, brined and rubbed again with each rub...
got to love Colorado...where you can wake up in the morning with snow on the smoker, and know by time meat has a safe internal, the air temp will be in the low 50s...
got to love Colorado...where you can wake up in the morning with snow on the smoker, and know by time meat has a safe internal, the air temp will be in the low 50s...