john pen
Master Chef
Well, like a few others here, today is my Saturday, so Im heading out to grab some ribs for a late dinner. This being my first ribs on the WSM, Im once again looking for advice. I was considering doing the 3-2-1 method or just letting them go and maby baseting / spritzing with some applejuice as they cook. Ill be using a few chunks of applewod in the fire....Gonna also see if I can find a nice butt for the second rack. Probably gonna throw some type of sausage on too...I may even drink a beer or 12...