The kids were off from school last week so my nephew came over for a visit and we decided to cook some Que. The ribs were not done competition style but we tried something new and they were so delicious we started to eat them as we cut them apart.
The ribs were not done competition style but we tried something new and they were so delicious we started to eat them as we cut them apart.
Just curious why you wanted all of those temps when you use the stoker?
man I must be doing something wrong I just throw some damn charcoal in the beast and let it roll :twisted: heck if I wanted to work I would of gotten a backwoods