Inspired by
@Ben Johnson from the recent visit. 24hr smokerless Babyback ribs finished using the stovetop smoker (in the oven). Looking at what Ben did, the bark wasn't the first edition of the ground spice, but a 'sprinkling" (instead of a coating). This made a world of difference (that and the 24hr cook!). Served with Jicama slaw (yes left over from the previous evening) triple cooked ships, and brussel sprouts......and one testimonial.
