From yesterday's smoke. 9 hr st Louis ribs. Smoked with hickory pellets at 225. Dry rub was brown sugar, paprika, garlic salt, msg, dry mustard, and onion powder. After 6chrs of smoking, I basted with a mixture of honey and maraschino juice. And hr before doneness, I made a quick BBQ including cannonball rum, Ketchup, worschestire, sugar, and apple xidar vinegar. Basted and cycled heat to 200f. Ribs were chewey, but came off the bone clean.
The lamb was smoked in hickory as well for 3 hrs at same temp. Did an Italian dry rub on them including oregano, parsley, cumin, rosemary, thyme, and sage. Smoked to 171f. Fat rendered to the point of being prime rib like and the meat was chewy, but soft and separated nicely.
