A gorgeous day here in NJ, almost 60 degrees.....time for some baby backs.
Cooked turbo on the BGE - 350 degrees indirect with some apple chunks for smoke, 2 hours.
Rubbed with Suckle Buster's Hog Waller and sauced with Trader Joe's Carolina Gold. I could drink this sauce in shots.
I put a big pot of pinto beans on to simmer this morning with ham hocks, onions, garlic, chili powder, cumin, and salt. The house smells awesome.
The BGE doesn't leave much of a smoke ring, but these bones are on point.
Piney Soul Food.
