Tonight I thought I would cook some ribs where I just did "set it and forget it" with my little Smokette.
I put some ~3.5# Hormel fresh St. Louis ribs in my Smokette (225 degrees) at 2:40 PM with 3 oz of hickory and 2 oz apple wood after slathering them with French's mustard and JJ's rub. My plan is to let them sit in the CS until 7:15 PM and take them out and eat them after they sit for 15 minutes or so. This is the first time I am doing ribs without a peek at 3.5 hours or so.
It is now 6:20 PM and they smell so good I am tempted to take them out sooner.
If my camera works, I will take a picture and post it here for you to enjoy (or comment upon). Bear with me!
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