Just BS
is one Smokin' Farker
I washed some Baby Backs with Soy Sauce and then rubbed them with dry "Asian Spices" like Coriander & Ginger (of coarse there was also salt, pepper, mustard, nutmeg onion and garlic powder). On to the UDS for three hours before cooking between 200-230* basting them with Yoshida's a couple of times for one last hour. I used a combo of B&B lump, chunks of Hickory and started with Stubbs briquets in the UDS.
Served with garlic stir fried broccolli and pot stickers from Costco (I like finger foods with my ribs. :wink:
Served with garlic stir fried broccolli and pot stickers from Costco (I like finger foods with my ribs. :wink: