Teddy J.
TVWBB Pro
This was my 2nd smoke on my WSM that arrived Thursday. Lit using MM w/ 13 Kingston briguettes in chimney starter, 1/2 full ring in charcoal bowl, 2 hickory chunks, and BRITU rub (diff. cooking method though).
3 hrs on smoker, 1 hr foiled w/ apple juice baste, 30 minutes unfoiled. 250 degrees for first 3 hrs, 265-275 for the remainder. Hands down the best ribs I've EVER cooked, and better than any rib bought at a resteraunt since I can remember. Spares were so good I didn't even think it needed BBQ sauce.
All thanks is owed to this website for a great meal.
3 hrs on smoker, 1 hr foiled w/ apple juice baste, 30 minutes unfoiled. 250 degrees for first 3 hrs, 265-275 for the remainder. Hands down the best ribs I've EVER cooked, and better than any rib bought at a resteraunt since I can remember. Spares were so good I didn't even think it needed BBQ sauce.
All thanks is owed to this website for a great meal.