Re: What's in your smoker?
I thought you had gone over to my idea with the hot dogs...FYI, country style ribs are fine on the grill with rub
and time at low heat...just because they are sliced, they are still thick enough to smoke well without drying,
if you pull them early enough. Of course wrapped in bacon is hard to beat. But I like mine fully smoked, and the
bacon retards that action. The country-styles are my favorite non-rib meat on the grill.
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