Who am I?
I am someone who used to watch professional BBQ’ers, go-to rib cook offs, and watched the televsion shows. I saw as the pros slaved for hours over their BBQ trying to use the right wood and keep the temperature between 225 to 250 degrees. I am lazy by nature and never thought I could get up early in the morning, start a fire, and maintain the ideal temperature, smoke flow, apply mops, and watch the meat cook. I took a stab at it and spent hundreds of dollars on BBQ smokers appliances, wood, utensils to only be disappointed that I couldn’t achieve the same results. I relegated myself to just buying ribs at an expensive price at a BBQ joint wishing I didn’t have to spend so much money in order to enjoy the taste of slow and low cooked ribs.
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