Time for some ribs. Had some in the freezer After the thaw it was time to open, three long racks.
The seasoning:
After a good rub down:
Into the offset for a indirect cook/smoke with one year old red oak I cut here on the ranch, some brickets, and a few chunks of hickory
After about four and a half hours, average temp 235*.
Plated with fresh greens, roasted wedge potatoes with garlic salt, pepper, and basil, tomato salad on the side.
Moist, tender, and great smoke taste.
