David "Bear" Nunley
New member
Don't have my WSM yet. Will be a little while yet. But in the meantime. Have the day off, so I have got the ol' gator fired up. Have some left over rib tips from a competition, and cooking those up today. I also bit the bullet and bought a slab of spares. Had to get the farmer john pre-cut st. louis at $5,000,000/lbs. I am desperately needing to make a run out of town to get to a sam's or costco to stock up on BBQ meat. I also have some country style "ribs" (shoulder cut) I got on sale a little while for a chile verde or something and decided to Q those too. I am going to try out a pineapple/jalepeno jelly glaze. I will take off the country styles at about 180 I think. Not making pulled pork with them. I will post some pics later.