f.j. tedford
TVWBB Fan
Two unrelated questions:
How much sand have those of you using this technique been using? I was going to do some ribs today and have the WSM pan about half full leaving about a 1.5" deep foiled drip pan.
Has anyone tried the Hormel doctored "always tender" ribs with a no salt rub to see how that turns out. Up till now I have been careful to buy fresh unbrined ribs only.
Thanks
How much sand have those of you using this technique been using? I was going to do some ribs today and have the WSM pan about half full leaving about a 1.5" deep foiled drip pan.
Has anyone tried the Hormel doctored "always tender" ribs with a no salt rub to see how that turns out. Up till now I have been careful to buy fresh unbrined ribs only.
Thanks