I set up the Old Smokey with a snake of KBB and hickory chunks. I am using parts of my
charcoal baskets as dividers.
A rack of spares that I seasoned last night with a base of BBQ Savor and topped it off with BPS
Sweet Money.
Put onto the Old Smokey.
Here they are after 4 hours. I have been spritzing them with a mixture of apple juice, apple cider
vinegar and water every 30 minutes, starting at the 2 hour mark. I have been maintaining a
temperature of between 225 and 240 so far.
I gave the ribs a glaze of Lambert’s Sweet Sauce O’Mine at the 5 hour mark.
I let the glaze set for about 20 minutes and pulled the ribs. Toothpick tender and nice bend to the ribs.
Plated with some pasta salad.
Ribs came out moist, tender and very delicious!
I am extremely impressed with how well the Old Smokey not only maintained a fairly steady temperature,
but when I removed the lid to spritz the ribs the recovery time for the temperature was less than a minute.
I kept the bottom vent at about ¼ open and the tops vents were one at ¼ open and the other at about
1/8. I still have about ½ the snake of charcoal left. I am thinking I have a lot of money invested in my other
grills that I could have saved by just buying the Old Smokey to start with.
