It looks like you're new here. If you want to get involved, click one of these buttons!
OK, I know this thread is going to be off topic for "Cold Smoking" searches. I'm not smoking cold. I'm smoking IN the cold!
When I woke up this morning, it was -3 degrees! When I put the spare ribs on the pit at Noon, it was a balmy 8 degrees.
No pics today of the meat. It's too damned cold to stand out there and take pics! Sooo, I'm inside monitoring the cook with my Cyber-Q Wi-Fi. It works great to bring the Cyber-Q page up on the TV with PiP!
I do have a question, though. I prepped the ribs by removing the membrane, trimmed the fat, cut them St. Louis style, used yellow mustard as a glue, and rubbed with my custom rub. But, this is the first time that I've done St. Louis style ribs. Why does everyone do St. Louis style? It's a big waste of the meat. I threw the meat that I cut off the ribs on the grid with the ribs because I couldn't bring myself to throw it away!