Outdoor Cooking with The Smoker King

Hello All, I smoked s.ome Baby backs today. I peeled the membrane, wet them with Olive oil, Rubbed them. I used a dry Rub I bought at Everglade City seafood fest. It is Buck Naked Hog Rub. Vaccumed Sealed them, I did that 2 days ago. I use a mopping sauce in a spray bottle. Sauce is Apple juice, apple vinager, and olive oil, shake it before each use. My wood to smoke with today was citrus, gives a nice lite smoke, just right I think. I also use Oak and Pecan, all abunant and free. I like free. 200 degrees 5.5 hours.

Looks excellent!!!! How long have you been doing the vacuum bag trick? I've never heard of that being done before.

Those look great. I like the vacuum bag idea. I may give that a shot next time. I would have given my left kidney to be BBQing today instead of behind the desk...

They certainly look great. I do not know how this thread got by me. I was coming over to complain about the promised rib cook that was not posted yet. And here it is. My bad, but I have one small complaint. You do not have to rub it in about the 75 degrees. It was down to 22 here a couple of hours ago. But I am afraid that our Minnesota friend was worse off. Outstanding pics and cook.

I was thinking the same thing, but didn't say anything.

You know I have to speak up for myself now. First, those ribs look delicious!!! Do you deliver? Secondly, how does -13 sound when you are basking in those disgustingly gorgeous 75 degree temps? My thermometer pegged -13 last night as our low here in Easton. No complaints though as it isn't all that unusual for up here in February. Just keep posting some nice warm pics and eventually even we'll be able to venture out and get some Q going!!

they look real good man keep up the good work