Bream Pole
Senior Member
Going to Atlanta in the morning (Sat.) to stay with oldest son for the night and enjoy pool party with them and youngest son who is coming over with his brood.
I always take my oldest son's children ribs as they love granddaddy's ribs. I normally do St Louis cut but these are baby back or loin ribs. These are swift premium from Sams.
I presmoked over hot Stubbs Briquettes in the cast iron kettle grill about 20 minutes while egg was getting right.
(The little pieces you see are fat back to make sure I had a grease drip on the coals to produce good smoke); then removed to the egg and smoked over BGE lump and Willow Oak, a red oak, harvested from the woods here at the house at 275 for about another hour.
I hate to brag but I tasted them and they were tender, moist and in a word DEEEEElicious.
I always take my oldest son's children ribs as they love granddaddy's ribs. I normally do St Louis cut but these are baby back or loin ribs. These are swift premium from Sams.
I presmoked over hot Stubbs Briquettes in the cast iron kettle grill about 20 minutes while egg was getting right.
(The little pieces you see are fat back to make sure I had a grease drip on the coals to produce good smoke); then removed to the egg and smoked over BGE lump and Willow Oak, a red oak, harvested from the woods here at the house at 275 for about another hour.
I hate to brag but I tasted them and they were tender, moist and in a word DEEEEElicious.