Monday smoke

[Ed Cardoza]

Well after reading all those threads on the Sunday Plan, I was inspired to do a Monday cook.
I won't be pounding the beers as others did but I will partake in a few. I am just waiting for the WSM to get up to temp before putting some St.Louis style pork ribs on. I am planning on the 3-2-1 method and see what happens. Usually have to be pretty well juiced for them to come out good, but we will see. I will attempt to post some pics of this cook if I can get a little more versed on downloading them and then posting them to the site.

 

[Tom Chips]

Sounds like a great way to start off the week. Let's see those pics.

How many are you doing? And what temps do you run?



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[Ed Cardoza]

Tom, I am only doing one rack for the bride and me, but Larry R just talked me into doing a fattie, so I am getting ready to run to the store and get the fattie along with some pepper jack cheese. I am cooking right at 225*, and i plan on foiling at 4:30 and then pull and remove from the foil and firm up around 6:30-7:00, so I am thinking food on at 7ish give or take depending on how many cold ones I have between then and now.
Damn I love working out of my home, and I am my own boss so the only one I worry about is my other boss(the wife), she pretty much leaves me alone when I am doing the cooking, so it's party time here in Fresno. Heck I was a good boy all weekend, so what the hell.