B
Barry
Guest
I smoked a slab of pork spareribs today and they were heaven!!!!! I used 3 chunks of oak, 1 chunk of hickory and let them cook for about 5 1/2 hours. And this during two separate torential downpours during the day (made for challenging temp control, but the WSM performed great.). The meat was tender, juicy and practically melted in our mouths. My wife was ecstatic.
I also make the Little Southern BBQ sauce from Paul Kirks book and we put it on the ribs as we ate. It made them even better!!!! Next time I am going to try the sauce on the ribs in the smoker.
I just hope I will be able to repeat this when we have our party in a month. Planning on cooking many more slabs.
I also make the Little Southern BBQ sauce from Paul Kirks book and we put it on the ribs as we ate. It made them even better!!!! Next time I am going to try the sauce on the ribs in the smoker.
I just hope I will be able to repeat this when we have our party in a month. Planning on cooking many more slabs.