Dustin Dorsey
TVWBB Hall of Fame
I cooked a rack of St. Louis cut spares and some sausage this past weekend.
I pulled the membrane and trimmed them up some.
I used mustard as a slather and then a light coat of Kosmos SPG and some Swine Grind
Seasoned.
My wife found this sausage at our supermarket. It's out Groom, TX, a small town in the Texas Panhandle.
Ran the WSM at 240 with KBB and Pecan chunks.
Sliced up sausage. This stuff has a very fine grind. It was very tasty.
Sliced ribs.
Plated with some Mac and Cheese.