Did my weekly Friday cook and decided to cook some st louis cut pork spares on my mini WSM. *Came out awesome. *Tried Stubbs natural briquettes for the first time and used cherry wood chunks. *Cooked 2.5 on grate, 2 in foil with trigg method, and 1 hour back on grate. *Glazed with Stubbs sweet and hot the last 30 minutes. *I spritzed with AJ every hour (except in foil). *Mini WSM cruised between 230 and 245 the whole time. *I used my maverick et-732 I just hot to remotely monitor my cooker temp. *Very impressed with the 732.
Ribs with thick Worcestershire base and Mad Hunky rubbed:
All done and cut up to serve:
Charcoal/chunks setup, added about 15-20 lit coals to top after this pic
After 7 hours:
Sorry that's all the pics I took
Ribs with thick Worcestershire base and Mad Hunky rubbed:
All done and cut up to serve:
Charcoal/chunks setup, added about 15-20 lit coals to top after this pic
After 7 hours:
Sorry that's all the pics I took