Smoked meat update

[Two Gap Penetrator]

Lurking Wangnuts: Sorry, this thread is not what you thought it was.

OMG, I did 3 racks of baby backs in the smoker the other day....A-MAZE-BALLS!

Dry rubbed, 225 deg, 3 hours open to apple wood smoke, covered them in foil for another 3 hours, doused in The Shed "Original Southern Sweet" barbecue sauce.

[Drama Queen]

Oh that sounds absolutely fabulous!

Lurking Wangnuts: Sorry, this thread is not what you thought it was.

OMG, I did 3 racks of baby backs in the smoker the other day....A-MAZE-BALLS!

Dry rubbed, 225 deg, 3 hours open to apple wood smoke, covered them in foil for another 3 hours, doused in The Shed "Original Southern Sweet" barbecue sauce.

What was the wine pairing!

[Two Gap Penetrator]

I went with this