Now if you want realy great BBR, wind them on the Bandera rib rack then put em' on the top smoker box set of shelf tabs above a 2 gallon cast iron pot of beans which is above the heat shield with a 10-12 lb brisket below the heat sheild where the air temp is 200-220. The rib air temp will be about 150- 170. After about 8-10 hrs in the smoke, those BBR will be the best you have ever tasted. Last batch was no spraying, no foil, no sause, just great taste......just real slooooooooooow smoking.
Castle Rock, CO
:confused::idea: Fire Box Basket Designer, Heat Shield Inventor.
You can whip our Cream but you can't beat our SPAM.:clap: