I smoked some ribs today and we'll have left over mac and cheese from last night

Here's how I did it
https://www.spiceplace.com/forums/smoking/6404-today-we-having-baby-back-ribs.html

I enjoyed your detailed recipe. However I think I will just try to peel those ribs off of your avatar. BTW my smoker is a chimney type (all stacked up so you have to take it apart to reach the second level of meat) which I do not like but still use. I have always wanted a side-box type with all the meat in one chamber and the fire box in another off to the side and slightly down. So convenient. Open the meat chamber and you can reach everything. I'm not familiar with what type yours is though.

Jp, I have a couple of chargriller smokers.



they usually sell them at Lowes, and this time of year they tend to mark stuff like this down a bit. I guess after labor day nobody thinks of cooking outside. But that's ok we all know only the cool kids cook out all year long

Yeah. Thats what I want.