john a
Executive Chef
Rubbed a rack down with Wolfe regular and threw them into the smoker for four hours at 225º.
Those ribs have some nice smoke color to them.
Here's what my plate looks like when I do ribs.... gotta have Montreal Steak seasoning and lottsa Ranch on the fries for me And maybe some wings, too....http://www.discusscooking.com/forums/f26/i-am-such-pig-40400.html
Hey, I asked you before..... what is that corrugated thing on the grill? Is that aftermarket or something? What's it do?
Thanks