Since I planned to do ribs this weekend, I decided to also try a cold smoke on cheeze before I did the ribs. I used Memphis Dust as a rub and, since I had two racks, I decided to try an olive oil vs. a mustard binder. On Friday night I took the silverskin off and added the binder and rub. Saturday morning, I did the cheese and then went for the ribs. I used 2.5 oz of Jack Daniels Oak Barrel chips for the wood and set the temp for 235. I checked at 4 hours and it still needed a bit more so I went 5 hours total. My wife is a wet rib person and I am a dry rib person. These are the dry version but I think I could have just added the bbq sauce at 4 hours and it would have been great. Since I wanted to test the flavor & juiciness profile with the different binders, I stayed with dry ribs this round. I think the olive oil version was more moist. Both were great though so I would guess it is a total personal preference on which way to go. Tasty results! Finished product attached.
