G’day
I built a 14 inch Weber clone back in the day before weber bought out the 14 in WSM so I’ve got a soft spot for the WSM as a smoker.
Smoker wise I’ve got a char griller Akorn junior. Lots of fun learning a kamado but well worth it loving lump charcoal.
I like my pork ribs but they are getting a bit trendy here and they like to charge for them. So I’m getting a run of pork shoulder chops bone in. They still have the inter muscular fats and connective tissue that so important for low and slow cooking with heaps of meat. Simple garlic onion pepper as a rub. Usually finish them off with water honey butter and cracked pepper. Pic attached is a tomato based sauce. Grated onion,crushed tomato,splash whistshire,splash low salt soy, crushed garlic, splash apple vinegar, smoked paprika, and black and white pepper. Worked well
