Home Cooking 8

A slow beef smokin' new years

NYCFoodster | Jan 1, 2012 07:21 PM

Alright so the weather today didn't leave me much choice but to bbq some beef. I have been trying my hand at this quite a bit and I have some questions for you bbq pros out there.
As far as wood goes, wet or dry? and what is the advantage to using wood as my fuel? as in no coals, just wood slow cooking the food.

Also, whats a good method for smoking spare ribs. I have been applying a dry rub prior to smoking and letting it go from there. I havent tried wrapping it in foil or mopping with sauce(although I do believe now that I probably should.)

Below is a photo of my setup. Would love to hear some critique.

Let's Shmooze. Happy New Year!

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