Well, the ribs came out ridiculous, once again. Nothing special to it, just rubbed with my own spiced-up version of Meathead's Memphis Dust, after kosher salting, of course, then threw them on the smoker with apple pellets @225ish and cooked 'em about 4 1/2 hours. I rotated the three racks twice. They were pull-off-the-bone tender, not quite falling apart, which makes them a pain to slice and sometimes a pain to eat, as well.
Still got 1 1/2 racks sittin' in the fridge to heat up for lunch today.
Just put 2 Angus Choice chuck roasts on the smoker, 3 1/2 lbs and 3 lbs. Gonna smoke 'em about 3 hours with some hickory pellets (and whatever is left of the apple in there from yesterday), then pull 'em off, cut 'em into 1/2" chunks and make two big batches of seriously spicy chili! W00T!
what do you add to the memphis dust?