« on: May 16, 2015, 08:57:35 PM »
I slow smoked some ribs for 5 hours at 225. They came out unbelievable. Used a dry rub based on pepper and sugar from amazingribs (bug bad beef rub). I used some apple wood chunks and some Stubbs briquets in the snake method. I'm finally getting the hang of using a kettle for a smoker. Thinking of using my red as the grilled and my black one as the smoker only. Also decided to make some more bacon on the grill. I can never have enough grilled bacon.
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Rollin coal
22" 81 B (Faded Black), 22" 86 H (Black),91 N SJ (black), 18" 65 (Red), 12 AU Tostito SJ , 22" CU (Copper), 22” (Brown)Happy Cooker, Q2000 Charcoal, Weber Spirit, 22in Yellow, 18"WSM, Happy cooker SJ