Clint
TVWBB Olympian
It's been a long time since I've cooked ribs. I stopped in a BBQ restaurant this Monday & when I saw the prices for ribs I decided to get the ribeye "cheese steak".
So I picked some up @ the store & like a dumb@55, froze them. I put them in the fridge last night but they're solid as a rock.
Well the spares are going on anyway.
I plan to cook around 300F (dome) for I dunno - 5 hours? I'm not planning on using foil but maybe I should since the fire's going to be hotter, the meat cooler, etc, plus it's a big untrimmed rack of spares.
Minimal seasonings after it thaws.
I haven't picked the smoke wood yet (I have hickory, apple, cherry, & mesquite).
So I picked some up @ the store & like a dumb@55, froze them. I put them in the fridge last night but they're solid as a rock.
Well the spares are going on anyway.
I plan to cook around 300F (dome) for I dunno - 5 hours? I'm not planning on using foil but maybe I should since the fire's going to be hotter, the meat cooler, etc, plus it's a big untrimmed rack of spares.
Minimal seasonings after it thaws.
I haven't picked the smoke wood yet (I have hickory, apple, cherry, & mesquite).