Hey everybody,
This is also my first post on this forum. It's about 8 PM back here, so this is post-smoking. Been smoking on my 18.5" Weber Kettle before this, so making this was a lot of fun.
I tried to go back to most pitmasters' first cooks: ribs and pulled pork.
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Just regular ol' loin back ribs. The ribs on the left were just sprinkled with some coarse ground black pepper and paprika, while the ribs on the right were rubbed with Meathead's Memphis Dust.
Quick picture I took of my pulled pork sandwich, with some coleslaw and sauce on top. As I said, back to the basics for my first WSM cook.
Looks pretty tasty, right? It sure was, I'll tell you that. Good quality pork makes a lot of difference, but you guys probably know a lot more than this amateur.
Have a great weekend everybody!
This is also my first post on this forum. It's about 8 PM back here, so this is post-smoking. Been smoking on my 18.5" Weber Kettle before this, so making this was a lot of fun.
I tried to go back to most pitmasters' first cooks: ribs and pulled pork.
----
Just regular ol' loin back ribs. The ribs on the left were just sprinkled with some coarse ground black pepper and paprika, while the ribs on the right were rubbed with Meathead's Memphis Dust.
Quick picture I took of my pulled pork sandwich, with some coleslaw and sauce on top. As I said, back to the basics for my first WSM cook.
Looks pretty tasty, right? It sure was, I'll tell you that. Good quality pork makes a lot of difference, but you guys probably know a lot more than this amateur.
Have a great weekend everybody!
