Discussion in 'General Discussion' started by ceasarasmokus, Oct 16, 2016.

  1. Well the day has arrived. I have 2 slabs of marinating loin backs and a brand new and newly seasoned Dyna Glo 43" wide body.
    Ceasar is going to smoke some ribs.

    I use my own rub that I just found out is almost identical to Billbo's rub. I add some true lime granules for a bright finish on the flavor.

    Mesquite chunks and water in my wood box.
  2. Covered for longer smoke times.

    Then the water pan gets a combination of apple orange and pinapple juice. Also two bottles of ZÖN beer.

    Of couse the chef needs a KC Pils to help the process.

    Last edited: Oct 16, 2016
  3. 5 to 6 hours from now I will post some pics of the finished product. In the meantime I am jamming to some Five Finger Death Punch and some VOLBEAT. Good times.
    Last edited: Oct 16, 2016

  4. Some chicken also
    Last edited: Oct 16, 2016
  5. b-one

    b-one OTBS Member

    Looks like a great first run!
  6. Nice, that's the way to break in the new smoker.

    Show us some after smoke and money shots of the goodies!
  7. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    Looks great so far!


  8. Smoke beautiful smoke

  9. Good pull back. A little too tender as the meat just fall off the bone. The crust is AMAZING.
  10. The crust tastes like sugar cured bacon...soooo good. Meat is juicy even though I had some cooking issues. I had to halt the cooking process twice to fix wood smoke issues. It won't happen next time.

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