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re: Got the pecan, hickory and charcoal in the WSM
Posted on 7/4/16 at 8:31 pm to Tiger Ree
Posted on 7/4/16 at 8:31 pm to Tiger Ree
Pretty happy with how it turned out. Wrapped at 165, cooked till 200. Wrapped in a towel and rested in an ice chest for a couple hours before slicing. 
This post was edited on 7/4/16 at 8:36 pm
0
Posted on 7/4/16 at 8:47 pm to Geaux2Hell
IMO, Fall of the bone ribs are wayyyy better than competition style.
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