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Unread 02-08-2010, 08:45 PM   #9
is one Smokin' Farker

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Join Date: 03-03-08
Location: Sacramento, CA
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Get a Big Green Egg and it won't matter what it is doing outside because it holds the temps without a hinder.
Ditto on the sugar! Rub the ribs with EVOO and then apply the rub and let set for 4-5 hours before submerging into the WSM. This allows the meat to absorb the seasoning.
What's up with all that white crap on your patio???
It is always BBQ season where I live or wherever I am!

BTW I don't apply sauce to my ribs but if you have to, wait till the end of the smoke so the meat can really absorb some of that delicious smoke!
Team Grumpy

Red Thermapen & Red Guru DigiQII

Large Big Green Egg adopted 25MAR08
Small Big Green Egg adopted 01JUN08
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