Spent the day completing a three meat trio on the two smokers.  Completed 4 racks of baby back ribs on the 18″ and then completed some SPAM and three types of sausages on the 14″. Ribs were completed with modified 3-2-1 which ended up being 3 -1.5 and .5. They were good and stayed on the bone, shooting for Competition style, versus fall of the bone variety. They hit the mark, still on the bone but came off with a little tug. Smoked with a mix of cherry and hickory.

 

 

 

 

SPAM is an interesting meat, that many turn their nose up at, but it really is a great smoked product, don’t knock it until you try it. Smoked it and the sausages with a mix of cherry and hickory also.

 

 

 

 

Also completed three types of sausages, Andouille, Kielbasa, and Italian.

 

 

 

 

Ribs, and SPAM