What is old school: for me cooking the way I did, when I first got started smoking (with good results
)
and that is a Weber Kettle with meat on one side and using the poor mans slo n sear (weber charcoal baskets)
Central Texas: Salt and pepper
Set the Weber up with the ribs over a small water pan and used un-soaked hickory chips for smoke and Royal Oaks Briqs for heat
Went 6.5 hours with wrapped in foil for the last two hours. Only did chips for the first two reloads of briqs and heat the rest of the way
Wendy had two and I had five (I like those numbers!! )
Took out a big bite and admired the smoke ring while chomping away
Thanks for looking at
The Smokes cooking
