Getting ready to fog up the 'hood again. Got a small Standing Rib, 1 bone, but thick enough for me and the wife to each have a 1.5" slab. Half smoking, half grilling on the Weber Performer. Small amount of charcoal, plus chunks of Apple Wood, charcoal pan(s) set up way offset.
Meat is rubbed (Killer Hogs TX Brisket Rub) and resting comfortably in the chill-chest.
Surely I'm not the only one....
Meat is rubbed (Killer Hogs TX Brisket Rub) and resting comfortably in the chill-chest.
Surely I'm not the only one....
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