Does not mean we must be uncivilized. It has been too long without some smoked baby back ribs.

I have to clean up the inside of the smoker.  I believe that some oil changing pits are a bit cleaner than that thing.  I know, clean it but not too much.

And the obligatory hickory chunks that have been soaking in water…months? Yeah, I kinda forgot about them. Let’s see what happens.

And once again (and I am not getting paid for it) I have to recommend the McCormick brown sugar bourbon marinade.

I use it as rub for just about anything flesh, including the chicken for the missus. And for burgers?  Add about 3 tablespoons for 2 pounds of grounded animal flesh (We do 50-50 pork-lean beef) and I like to add extra granulated garlic, some salt and black pepper.  Mix all ingredients with a small scrambled egg, form patties and grill to 150. I know the FDA recommendation, but even when you take it out of the grill, it will still cook but without getting all dry inside.

Later

UPDATE: The final product.