Bruce Bissonnette
TVWBB Guru
Put three slabs of spare ribs on the WSM at 11:30, using a mixture of Kamado extruded coconut charcoal, left over from last cook, and Royal Oak Lump. Minion method with sand in the pan.
90 minutes later, lid temp is 249 top cooking grate at 226, been steady like this +/- 2 since 11:55am.
Rubbed the slabs with Bone Suckin' Dry Rub, Dizzy Pig Original Rub and KC Masterpiece Dry Rub.
I will probably wrap one slab in foil at the three hour mark for the wife and kids, they like falling off the bone. The other two slabs I'm leaving them alone until they're done.
Will be checking in throughout the day...anyone else cooking today?
90 minutes later, lid temp is 249 top cooking grate at 226, been steady like this +/- 2 since 11:55am.
Rubbed the slabs with Bone Suckin' Dry Rub, Dizzy Pig Original Rub and KC Masterpiece Dry Rub.
I will probably wrap one slab in foil at the three hour mark for the wife and kids, they like falling off the bone. The other two slabs I'm leaving them alone until they're done.
Will be checking in throughout the day...anyone else cooking today?