Jim Lampe
TVWBB 1-Star Olympian
started today's cook with a bloody mary
soo good, had another.
rubbed up a rack of spares with a pretty good citrus rub an' tossed it on the WSM
about the same time, a 3 pound slab of pork belly went on the smoker-kettle
the cooler was stocked for the next 30 minutes...
both the WSM and the kettle was stocked with apple and hickory wood for smoke flavour
about two and one half hours into this cold smoked bacon
and about the same for the spares.
that's when i foiled the ribs and added a bit of rum for moisture, having no apple juice or the like.
about an hour later, the foil was removed and naked yams entered the picture
soo good, had another.
rubbed up a rack of spares with a pretty good citrus rub an' tossed it on the WSM
about the same time, a 3 pound slab of pork belly went on the smoker-kettle
the cooler was stocked for the next 30 minutes...
both the WSM and the kettle was stocked with apple and hickory wood for smoke flavour
about two and one half hours into this cold smoked bacon
and about the same for the spares.
that's when i foiled the ribs and added a bit of rum for moisture, having no apple juice or the like.
about an hour later, the foil was removed and naked yams entered the picture