Here's some pics of my meal last night. I used my rib rub mixed with finely ground espresso, garlic and some other spices. I put a little Canola Oil in it to make a paste and slathered the flat on Wed night. On Thursday, I smoked it to 165, wrapped it and took it up to 200. I made some BBQ sauce but it didn't need any. It was ooohh soo good!
There is one pic that looks like a chunk of meat is holding the brisket so it folds over. It's an illusion...It stayed like that all on it's own.
The ribs....not so good. There wasn't enough meat on them but I couldn't pass them up for $7. The ones where there was enough meat were very good. They were more of an experiment to see if ribs could be done without wrapping OR spritzing. I suggest at least spritzing for the smaller racks of ribs.
There is one pic that looks like a chunk of meat is holding the brisket so it folds over. It's an illusion...It stayed like that all on it's own.
The ribs....not so good. There wasn't enough meat on them but I couldn't pass them up for $7. The ones where there was enough meat were very good. They were more of an experiment to see if ribs could be done without wrapping OR spritzing. I suggest at least spritzing for the smaller racks of ribs.