HARRYSTOWN
Knows what a fatty is.
Finshed my UDS yesteday. Smoked 2 slabs of spares. Rub one slab w/ mustard and then rubbed w/ Famous Daves Rib Rub. The other slab got a sprinkling of apple juice then the same Rib Rub. Took 1 hour to get smoker up to 250 degrees. Then Stayed at 230-235 for 4 hours. I was burning a mix of 50/50 grocery store brand briquettes ( got 80lbs. of it free w/ my wber kettle from a guy on CL) and hard lump with a couple hand fulls of wild cherry wood chunks. Glazed on the smoker with Haywards for another 30 mins, then took off and foiled in a 150 degree oven for 45 mins while finished cooking sides. Turned out pretty good. I smoked the trimmed meat also, they cooked a little too long and were a little dry. The full slabs were pretty good. I was a little paranoid of screwing them up so I might have taken them off the grill a little soon. There was only about 2 or 3 ribs with bones showing when i pulled them.
