No smoking tonight (bbq that is..), looks like it will be fresh fillet fried crappie dipped in water and breaded with Louisiana fry mix. And I won't be leaving out the sweet yellow onion with every bite.
I love cooking low and slow on the Weber kettle as much as my large Weber smoker. Best accessory I have for the is the slow and sear basket for low and slow smoking. Ribs are looking good.
Started that method of 2-2-1 about 4 years ago and have stayed with it. I love that method. Everyone that eats them say they’re the best ribs they’ve had. I use a rub I don’t see anyone ever mention in here but I use Angelo’s.
Started that method of 2-2-1 about 4 years ago and have stayed with it. I love that method. Everyone that eats them say they’re the best ribs they’ve had. I use a rub I don’t see anyone ever mention in here but I use Angelo’s.
Angelo's rubs are good, it's just there BBQ hasn't been for several years