ArsenalFan
New member
Picked up my new #3D last weekend, seasoned it twice this week (just to make sure it had a good coating of creosote, I guess), and picked up what seems like a half a hog yesterday. Foiled the floor and top of the smoker box with foil, put in 5 oz of hickory (from SmokinLicious) and set it for 6 hours at 230*. Put in 3 racks of St. Louis cut ribs and 7 lbs of "country style ribs" (chunked up pork shoulder) after a nice application of rub.
Pulled the CSRs at 3 hours, chopped them up into 1" cubes, sauced them up and tossed them into the oven to caramelize the sauce for another hour or so.
Sauced the ribs at 5 hours, and pulled at 6 hours. The thick, meaty ends were awesome, but the thinner ends were a bit dry - this was the first time doing non-foil, but will probably do foil next time.
Pulled the CSRs at 3 hours, chopped them up into 1" cubes, sauced them up and tossed them into the oven to caramelize the sauce for another hour or so.
Sauced the ribs at 5 hours, and pulled at 6 hours. The thick, meaty ends were awesome, but the thinner ends were a bit dry - this was the first time doing non-foil, but will probably do foil next time.
