Smoking Piney wrote:A gorgeous day here in NJ, almost 60 degrees.....time for some baby backs.
Cooked turbo on the BGE - 350 degrees indirect with some apple chunks for smoke, 2 hours.
Rubbed with SB Hog Waller and sauced with Trader Joe's Carolina Gold. I could drink this sauce in shots.
I put a big pot of pinto beans on to simmer this morning with ham hocks, onions, garlic, chili powder, cumin, and salt. The house smells awesome.
https://thefleur.net/costco-catering-menu-and-prices/
The BGE doesn't leave much of a smoke ring, but these bones are on point.
Piney Soul Food.
Checking the Meat Color. If test one looks good, take a close look at the meat as ribs on the rack opens for you.