As always, there are many ways to skin a pig. I run hotter, 250 - 275 and run for 3, foil for 1 and uncover for the last 1. Any more in the foil and they start to fall apart for me, which some prefer.
If it's tourist season, how come I can't shoot 'em?
MEAT almost 30lb of ribs not to bad I did end up going with 9 racks they are three to a pack from Costco I'm looking for glaze and rub ideas. Planing on three dry and six wet
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)