Hi All,
Long time lurker, first time poster. Thank you for the invaluable help to me these past 3 years. I have learned so much through this forum and couldn't be more excited to share what I did for this year's WSM Smoke Day.
Generally I smoke beef and poultry cuts, but finally (after 3 years of owning my 18.5"!) I went for the baby backs since we haven't been dining out and I've been craving them like crazy. Rubbed with yellow mustard and McCormick's "sweet and smokey" seasoning. Smoked over cherry and charcoal. I did these with the 3-2-1 method...but closer to 3-2-20min.
Peace, love and BBQ
Rob
Long time lurker, first time poster. Thank you for the invaluable help to me these past 3 years. I have learned so much through this forum and couldn't be more excited to share what I did for this year's WSM Smoke Day.
Generally I smoke beef and poultry cuts, but finally (after 3 years of owning my 18.5"!) I went for the baby backs since we haven't been dining out and I've been craving them like crazy. Rubbed with yellow mustard and McCormick's "sweet and smokey" seasoning. Smoked over cherry and charcoal. I did these with the 3-2-1 method...but closer to 3-2-20min.
Peace, love and BBQ
Rob
