Message #460976

[WW-CC]

Thanks everybody! Gunna start smokin them Friday mornin so it should be good and tender by Saturday afternoon, im lookin forward to trying a couple of these new ideas! I usually inject my shoulders and hams we cut about 2.5 inches thick all the way through with a bit of rub then smoke em... My ribs I usually combine and fill them with potatoes and other veggies seasoned up and those come out real good when its all said and done but idk if ill do the ribs for this one