Originally Posted by Hook_Line_and_Sinker
yea OK i got them here and forget to get them prepped in any way
so I have fresh legs and the UDS is at 230 F temp from the ribs that just came off
I'm thinking yardbird rub and toss them on ...
but can take a few pointers on:
- what to hit them with - rub - sauce
- temp to smoke at
- temp to pull at
- do i need to foil
these are for lunch this week
Ployboys rub would be a great choice. I smoke mine at 225 and pull them when they pull back from the bone about an inch. I don't use a thermo. with them. Never tried foiling, you could if you wish, just not necessary. May want to undercook them a tad if not eating right away. My .02
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.