spinningwheel
Knows what a fatty is.
Prepped spare rack last night, cut off tips and extra's and hit them with some Memphis rub, foiled and reefered until the morn:
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Early today, laid out on the rack with a hit of dust, brown sugar and spritzed with apple sauce until wet:
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Set the UDS to cruise at 250:
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2 hours and the ribs are ready for foil and the trimmings are ready to be foiled and put into a cooler:
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Early today, laid out on the rack with a hit of dust, brown sugar and spritzed with apple sauce until wet:
Set the UDS to cruise at 250:
2 hours and the ribs are ready for foil and the trimmings are ready to be foiled and put into a cooler: