I am smoking some fresh elk Ribs with two racks of spares. I haven't used my CB Conversion in a long time, so I need to get familiar with it again.
The elk ribs with pepper, granulated onion and garlic salt.
I cut the spares down St. Louis style and put a simple pork rub on.
About a chimney of RO Ridge (ROR?) mixed with RO Lump (ROL?) and 3/4 chimney of lit ROR.
I left the water pan empty and foiled over the top.
I put the elk below the pork. I hope the drippings from the spares will baste the very lean elk.
Closed up and running around 300°f.
The meat hit the grill at 2:30 this afternoon. I will update as the cook progresses.
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