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The flavor was great, but the ribs were not tender. I’m still tweaking my St. Louis cook times, so a bit more heat next time. My MinL brought deviled eggs, so it was a protein bomb fest.
Got a Berkshire pork butt/shoulder. Marbling was beautiful. Tastes pretty amazing too. This is my first bone-in and that does add some time. This 4lb but took 13 hours.
Sounds like a good idea, I don't have enough good wood for something like that. And around here it's to cold in the winter to have just a small fire for smoking meat.
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