Paymaster
Sous Chef
I smoked some spares and baby backs for dinner Sunday and cooked some hotwings as well. smoked at 225-240 degrees,3-2-1 method over oak and Mesquite. Put rub(for me) on one rack and apple juice on the other two.
Boy I don't know how this post slipped by me... I LOVE ribs and wings.
Great looking meal Paymaster.
And thanks for finding this Bacardi.