Weber Kettle Club Forums
Grill Talk => WSM: Weber Smokey Mountain => Topic started by: Mike Huff on December 16, 2019, 07:14:24 PM
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I decided to get the 14 fired up for some baby backs I got on sale. I cut two racks in half and rubbed them with a variation of meathead's rib dust. I really like the rosemary and ginger! Smoked them mostly around 225 for 5 hours, sauced them and let them go another 45 minutes. Never wrapped them. They turned out pretty good!
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