ChadVKealey
TVWBB Pro
After our last round of snow and cold weather, I was itching to smoke something. It was still gray and drizzly and cold, so I didn't bother clearing all the snow & ice from the patio, just put the WSM on top and let it melt its way in:
Rubbed a couple racks of SLCs with some Blues Hog for my 22's maiden voyage. I'm looking forward to doing lots more ribs on this baby. All that space!
I cooked 'em at 275-300 (that was where it wanted to run) for about 5 hours, flipping over every hour. For the last hour, I brushed on some mulled apple BBQ sauce (store brand from Giant). The finished product tasted great, but was a little dry and too crunchy on the outside. It was very much like candy. Sweet. Smokey. Candy. In hindsight, I should have either wrapped them at 3 hours or just pulled them an hour sooner.
Rubbed a couple racks of SLCs with some Blues Hog for my 22's maiden voyage. I'm looking forward to doing lots more ribs on this baby. All that space!
I cooked 'em at 275-300 (that was where it wanted to run) for about 5 hours, flipping over every hour. For the last hour, I brushed on some mulled apple BBQ sauce (store brand from Giant). The finished product tasted great, but was a little dry and too crunchy on the outside. It was very much like candy. Sweet. Smokey. Candy. In hindsight, I should have either wrapped them at 3 hours or just pulled them an hour sooner.