NOOBERIFIC - NOOBALICIOUS ALERT!!
alright guys... looks like bradley gets her first run this sat... thinking about doing a couple pork ribs... any reccomendations on a dry rub? ..
also, what temp should they be at and for how long... unfortunately i don't think my wireless thermostat is gonna make it in time so i'm gonna have to kinda wing it... from what i can tell i should use basically 6 pucks or 1.5 hrs of smoke... do i need to put a alum pan underneath after/before smoking?
thinking about making these with it in the beginning...
http://www.bbqaddicts.com/blog/recip...buffalo-turds/
Any tips / advice is greatly appreciated... i'm a noob willing to learn
