Hanging Baby Backs On The Bronco!

[Panhead John]

2 1/2 hours in, lookin’ and smelling good! Meat is just beginning to pull away from the bone.

[latenight71]

I hear the OJ really serves it up.

[bbqLuv]

something or someone is missing,
Oh yeah, Me and PBR!

[Panhead John]

I’m pretty excited today, I just put on a slab of baby backs at 2:00. This will be my first time ever hanging any meat in my new OJ Bronco. I got a lot of good tips a while back and read a lot of the posts from a bunch of barrel heads here. Filled the charcoal pan with some KBB and a couple of hickory chunks. I lit 3 Royal Oak Tumbleweeds to start the fire.
I found a new, to me, rub today at HEB I wanted to try. It’s made by Ronnie Killen, of Killen’s BBQ near Houston. One of the top BBQ joints in the state of Texas. Out of the jar, very good! I’d call it a sweet heat type of rub. First the sugar taste hits your mouth, followed by a slow burn. The good kind of heat! Very tasty. We’ll see how it tastes at the end of my cook.

Here’s the ribs hanging, I cut the slab in half to keep them from rubbing the diffuser plate. I’ll post the finished product and more pics as the day goes by.