Hold the mustard, and the mayo too...

[4ever3]

Oakridge Dominator straight on th’ MEAT!

 

[16Adams]

Good times. Roll smoke

 

[SMOKE FREAK]

As it should be.

No need for goop.

 

[jzadski]

Off to a good start

 

[chingador]

Absolutely. By nature I am lazy. I know the rub might stick a little better with a slather of mustard or oil, but my preference is to apply rub and seasoning straight onto the meat. Good on you

 

[Shiz-Nit]

Looking good

 

[4ever3]

Here’s the trick....

Put all the rub you want on and let the meat sit on the counter for 30 minutes...

You can’t even shake that stuff off at that point!

 

[SMOKE FREAK]

Here’s the trick....

Put all the rub you want on and let the meat sit on the counter for 30 minutes...

You can’t even shake that stuff off at that point!

Yep. Then turn it over and do the other side. By then the smoker is warmed up.

 

[Big George's BBQ]

Looking good

 

[4ever3]

Called an audible...

Reeaaaady BREAK!!!

 

[4ever3]

Green 33... Green 33... Set HUTTTT!!!

Teriyaki sauce and sesame seeds...

 

[4ever3]

Sprouts getting some color from bacon grease and butter...



It’s allll coming together!

 

[4ever3]

Four of us killed a rack of ribs and 24 oz of sprouts...



#nolextovers

 

[ShadowDriver]

Ribs and "Belgian Fart Bombs:" a truly winning combo.

That looks delicious.

 

[jzadski]

Wouldnt be any leftovers here either with just one rack. Maybe 3 :-D

 

[dave32063]

Never understood the mustard myth. Totally unnecessary and messy.

 

[Titch]

Great looking ribs, you can have my share of the sprouts

 

[Stingerhook]

That's some fine cooking Jeremy.