It's been so long since I've fired up the smoker it felt strange doing so.
I've been busy, meat prices have been high and I've been spending way too much on some big boy toys.
My family is so tired of chicken they've been eyeing the tree rats in the backyard, so it was time to fire it up.
My go-to are Memphis style dry rubbed St. Louis, cooked Low-n-Slow, no spritz/mop, no wrap and no glaze.
Now we all appreciate a nice bark on our ribs, so I laid the rub on thick and did it ever turn out good.
7.5 hours at an average 235° over Cherry.
Served with steamed Yellow Squash, baked Sweet Taters, sliced Cucumbers/Celery.
I've been busy, meat prices have been high and I've been spending way too much on some big boy toys.
My family is so tired of chicken they've been eyeing the tree rats in the backyard, so it was time to fire it up.
My go-to are Memphis style dry rubbed St. Louis, cooked Low-n-Slow, no spritz/mop, no wrap and no glaze.
Now we all appreciate a nice bark on our ribs, so I laid the rub on thick and did it ever turn out good.
7.5 hours at an average 235° over Cherry.
Served with steamed Yellow Squash, baked Sweet Taters, sliced Cucumbers/Celery.
