surfinsapo
Master Chef
- Joined
- Jun 6, 2007
- Messages
- 5,044
HEB had a special on spare ribs and brisket. They were selling like hotcakes so I got some and smoked them on the WSM 22" with charcoal & hickory chunks... Rubbed both with stoned ground mustard & Suckle busters comp #1. Never checked the temp of the meat, just went by slow & low. Also sealed them in oven bags toward the end and lessened the heat until the pit cooled off. Never got in a hurry. Made the food for the next day... Enjoy Friends! !!!
Link to playlist: http://www.youtube.com/view_play_list?p=17D387CF2BD1604E
[youtube:3v21ahpa]http://www.youtube.com/watch?v=1ta-OKCPT0Y[/youtube:3v21ahpa]
[youtube:3v21ahpa]http://www.youtube.com/watch?v=AVJDU7VX0Rc[/youtube:3v21ahpa]
Link to playlist: http://www.youtube.com/view_play_list?p=17D387CF2BD1604E
[youtube:3v21ahpa]http://www.youtube.com/watch?v=1ta-OKCPT0Y[/youtube:3v21ahpa]
[youtube:3v21ahpa]http://www.youtube.com/watch?v=AVJDU7VX0Rc[/youtube:3v21ahpa]