WSM SmokeDay 16
This year I decided to smoke some awesome St. Louis cut ribs from my favorite butcher.
The sauce for the glaze was self made and based on the famous “6th Street Red’N Wet” sauce from Taural Rhoden.
The Rub is my own Magic Dust recipe.
I used cherry wood chunks for the flavor and the impressive reddish color.
I sprayed the slabs every hour with 50/50 water/cherry juice until the wrapping.
I wrapped the ribs with butcher paper with some cherry juice.
Hier the original entry in tvwbb.com forum
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Sieht klasse aus. Hat dein Butcher schon Feedback gegeben??