C/S Ribs, Chicken Legs 'n more legs...
Fired up the WSM and smoked enough meat for the week for me. 8 good sized c/s ribs and 24 chicken legs. The non-ribs were coated on one side with Todd's Bayou Dirt and on the other with Dizzy Pig's Jamaican Firewalk. The legs were seasoned with Weber's Kickin' Chicken.
After everything got to 165 intenal (all at the same time for a change), I divided the chicken legs in two piles. The ones on the left in the finished pic and on my dinner plate were coated with a 50/50 mix of Stubb's Spicy BBQ Sauce and Cookies Wing's and Things Hot Sauce, the others I left without a sauce on them. I put all the legs on the OTS with some coals from the WSM to crisp the skin. Everytrhing, pork included came out great.
Thx for stopping in...
[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT]
[FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT]
[FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT]
[FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT]
[FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]