Last hit before winter

>>8197154
I like to keep my rub simple but my sauce has a lot of spices. Rub: Light coating of mustard, kosher salt, brown sugar, paprika, cayenne pepper. Refrigerator 12-24 hours.

Smoker at 225F. Apply smoke for first 3 hours. After 3 hours baste with apple cider vinegar and apple juice blend every 1/2 hour. Apply sauce last 1/2 hour.

I experiment with combination of fruit woods like apple, cherry and pear. Hickory and oak sometimes. For some reason, I've been on a pecan kick lately.

>>8197315
I tried with apple and pear wood this fall, cause it's the season you now. And imo apple, pear and pork works pretty well togheter.

you guys use pan filled with water in the smoker, to avoid your ribs to get too dry?

>>8197315
I'vs seen a lot a people use a baste on their ribs, personally i never tried but maybe you can enlight me on how it make it better ?

>>8197154
I actually just got into smoking with my Weber kettle. I did a pork belly a couple weeks ago and some chicken thighs this past weekend.

>>8197334
I always put a water pan on the grate above my coals no matter what I smoke.

Anyone got any good tips/tricks or setups for kettle grills for a rookie?

>>8197354
I feel like it keeps them from drying out, but it really might just be I'm usually drinking beer and just want to fuck with them. But I don't open the smoker before that 3 hour smoke application is up.

>>8197334
I usually put apple juice and cheap white wine (like some box wine) in the water pan. Can be a bitch to clean, so use tinfoil inlay for easy cleanup.

>>8197329
I cured a slab of pork belly for bacon and cold smoked it with applewood for 24 hours and, I kid you not, it was god tier.

>>8197154
Why not smoke during winter?
Like the BBQ Pit boys, I find it super comfy.

>>8197717
oh buddy its becauseim canadian and its not fucking fun to gage you temperature and chill over you kettle when its -30C (dunno in fareneith). add the wind factor and i have to waste a full bag of charcoal juste to keep it low