8/22/2020 – This cook was good with the pecan coins from our firewood in the kettle with the SNS and lower tray. Tried to follow the similar smoke in March 2017. Dry brined and shook on a good amount of 6POGS to set in the refer about 6 hours. Smoked the scraps on the elevated tray about 2 hours. This was a good smoke with tender, moist, flavorful meat.

1. 8:00 AM – Pulled silver skin and trimmed fat, the flap, and the thin end. Shook on the ribs and scraps salt and then 6POGS. Put back into the refer on a tray covered with plastic.
2. 1:15 PM – Put the ribs and scraps on the kettle with hot water in the SNS slot. Messed up by putting all the charcoals in the chimney but remember that is wrong before the top ones were burning. Too many were lit and it burned hot so had to turn the air wayyyy down.
3. About 2:30 – Pulled scrapes. Small ones were crunchy but large ones were not and all had a good flavor without being too spicey.
4. 4:30 – Grate temp has been between 230 and 260 for the past 3 hours. The rack almost passes the bend test and looks fine. The most bone protrusion is ½” but most are less. Smoke level is small and heat is low at about 225. We decided to not move it to the oven and let it finish on the kettle.
5. 5:30 – It passed the bend test and so we sprinkled on more 6POGS and let it rest for 30 minutes.