LarryWolfe
Chef Extraordinaire
Got the spare ribs trimmed St. Louis style, seasoned one rack with Wolfe Rub Original and one with Kosher Salt, fresh ground black pepper and granulated garlic.
I also have some pic's here to show some folks that have been asking how you set the Primo up for indirect cooking. In the pic's you will see the lump with the wood chunks, then in the next pic's you won't see them anymore. There are "D Plates" that go between the fire and the food that baffle the direct heat and on top of those I put a couple aluminum pans for drippings. Similar to the set up in a WSM.
I also cut some apple limbs that I had and ended up with a whole milk crate full of apple chunks!
I also have some pic's here to show some folks that have been asking how you set the Primo up for indirect cooking. In the pic's you will see the lump with the wood chunks, then in the next pic's you won't see them anymore. There are "D Plates" that go between the fire and the food that baffle the direct heat and on top of those I put a couple aluminum pans for drippings. Similar to the set up in a WSM.
I also cut some apple limbs that I had and ended up with a whole milk crate full of apple chunks!