Greetings Fellow Smokers,
I have been tasked with making some ribs and brats for my co-workers, 8 Marines
(including 3 Sergent Marjors and a Colonel). The plan is 15-18 country style ribs and beer-brats. This goes down on 25 April.
I am planning on using my special rub (can't get a order of Jeff's rub to me in time...LOL) and let the ribs marinate for at least 36 hours.
We only have a gas grill at the back of the office, so I will use smoke box with mesquite chips. Also, I am planning on using a spray of 4 to 1 apple juice to Captain Morgans. I figure if I start cooking at 6am, chow should be ready by 11:30.
Is it possible to use 2-2-1 technique or does anyone have a suggestion for modifications?
There will be Q-view.
Thanks.
VA Connoisseur
I have been tasked with making some ribs and brats for my co-workers, 8 Marines
I am planning on using my special rub (can't get a order of Jeff's rub to me in time...LOL) and let the ribs marinate for at least 36 hours.
We only have a gas grill at the back of the office, so I will use smoke box with mesquite chips. Also, I am planning on using a spray of 4 to 1 apple juice to Captain Morgans. I figure if I start cooking at 6am, chow should be ready by 11:30.
Is it possible to use 2-2-1 technique or does anyone have a suggestion for modifications?
There will be Q-view.
Thanks.
VA Connoisseur