The mak was such a pleasure to cook on. I put the ribs on smoke for an hour than bumped it up to 225 for a little over 3 more hours. Than sauced and cranked the heat up. They came out really good. Some of the best ribs I ever made. I used a homemade rub , but the bbq sauce was heinz Memphis style. It was an excellent bottled sauce. I only eat meat once a week so I can’t wait till next weekend. Pulled pork going down . Here’s a pic. I forgot to take a pic of the sliced rib. Sorry
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