Put it together on Thursday, did the initial seasoning on Saturday
After seasoning reduced temp to 200 and on went the Compart Duroc St Louis Spares, got to love the marbling on these.
2hrs @200 gave them a spritz with 50/50 ACV/water and bumped the temp up to 250 then spritzed on the hour, did not wrap, they were done 3:15 later, total cook time 5:15.
Served dry top rack in the pictures were seasoned with BPS Money, bottom rack Loot 'N Booty Everything Rub.
1st pic showed a little darker than they were do to the lighting where I took the pic.
After seasoning reduced temp to 200 and on went the Compart Duroc St Louis Spares, got to love the marbling on these.
2hrs @200 gave them a spritz with 50/50 ACV/water and bumped the temp up to 250 then spritzed on the hour, did not wrap, they were done 3:15 later, total cook time 5:15.
Served dry top rack in the pictures were seasoned with BPS Money, bottom rack Loot 'N Booty Everything Rub.
1st pic showed a little darker than they were do to the lighting where I took the pic.
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