Today was my first time trying out the new Trailmaster in the smoker configuration. The following is about 7.5lbs of beef ribs, lovingly dry rubbed with a carefully prepared rub consisting of a mixture of all the seasoning mixes in my cupboard: Burger Seasoning, Maple Turkey Rub, Garlic & Herb Chicken Seasoning, and of course, salt and pepper.
I then started basting the ribs with some BBQ sauce (Weber Buzz’n Honey) to offset what I assumed would be the somewhat piquant flavor of my spice amalgamation. I smoked the ribs at 200 degrees for 6 hours, and the result was what you see below:
We served the ribs alongside some pit beans. A perfect end to a day of installing laminate flooring.