Doug, if you prepare the ribs, please let me know how it came out and if you can, please upload a photo. I'm curious to see if the recipe/method works for others too.Thanks again.Will do, your rub is very close to what I use on Brisket.
The only time anyone here uses chips is for short smokes, like fish. Or for cold smokes like bacon, etc. Use chunks for Pork, Beef, Turkey, Chicken etc.
Is it that chips burn faster due to their size, so the smoke is given off only for a short period, while the chunks burn slower so the smoke lasts longer? If that's the case, would a higher weight of chips/larger quantity be comparable to a smaller chunk?
Nice looking ribs. while I admit the Steven Raichlen can seriously cook and I used to enjoy his show, I won't follow him or let him profit from my cash. I was following him on Facebook and questioned him why he was posting Pray for France type material yet he was silent as American Police officers were killed in Dallas and Baton Rouge. He refused to offer sympathy for American fallen stating "Well there is lots of violence in the world" Don't mean to hijack your thread, I thought others might be as annoyed as I was with him.