Finally had some nice weather and did a little smoking. Canadian bacon on Saturday and Sunday ribs. Out of the fridge after 7 days of curing. Into the smoke, apple and cherry. 6 pounds of goodness. (just a third of it). Usually that's beer in the background. All sliced up. Now the ribs...... 2 slabs of b backs and 1 Louis. Covered in Bone Sucking Sauce. In the smoke... Near the plate... On the plate..... All gone. Thanks for taking a peek.