The 49ers play this evening and two slabs of spares are cooking in the WSM. Using up the last of my Rancher (I may use more because it does work ok for minion method on long cooks, but for grilling, it doesn't light well enough for me to use). money's tight so I'm probably going to use Rancher for the rest of the summer.
I'm doing an eight-hour cook, I should be able to chew the cartilage. Yes, I'm weird, I like chewing the thin pieces of cartilage.
Rub is some salt-free prepared rib rub, some salf-free lemon pepper (which is damned hard to find) and light cayenne pepper. Smoke wood is cherry.
For those who are on low-sodium diets, www.healthyheartmarket.com has a LOT of good salt-free stuff. pasta sauce, chili mix, many seasonings, some soups, etc.
I'm doing an eight-hour cook, I should be able to chew the cartilage. Yes, I'm weird, I like chewing the thin pieces of cartilage.
Rub is some salt-free prepared rib rub, some salf-free lemon pepper (which is damned hard to find) and light cayenne pepper. Smoke wood is cherry.
For those who are on low-sodium diets, www.healthyheartmarket.com has a LOT of good salt-free stuff. pasta sauce, chili mix, many seasonings, some soups, etc.