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

 
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!
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[SIZE=3][COLOR=black][B][U]Team Grumpy[/U][/B][/COLOR][/SIZE]

[COLOR=red]Red Thermapen & Red Guru DigiQII[/COLOR]

[COLOR=darkgreen]Large Big Green Egg[/COLOR] [SIZE=1][COLOR=yellowgreen]adopted 25MAR08[/COLOR][/SIZE]
[COLOR=darkgreen]Small Big Green Egg[/COLOR] [SIZE=1][COLOR=yellowgreen]adopted 01JUN08[/COLOR][/SIZE]
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