For the updates throughout the day check www.thehomiecast.com
Here’s the start-
8/14/15 9:07AM Update: Toby trimmed and applied the rub today – 
The Big reveal- Toby Unveils The Trimmed and Rubbed St Louis Style Ribs
Update 6:25AM Toby dropped off the ribs and I set up the smoker using the minion method where you place your wood around the bottom and fill the charcoal basket level. Then you take the Charcoal out if the center, start it in the chimney and then place it back in the center so the coals will slowly burn from the center outwards. Note I foiled the waterpan. On YouTube a video made this suggestion to save a tough clean up from the drippings. Made sense so there’s that… 
6:45AM the ribs go on. The smoker is holding steady at 225. I’m looking to keep it between 200-250 for three hours and then foil them and cook for another two. We’ll see how it goes. 
Good Morning Gloucester 
Toby- you’ve come a long way from making “brownies” at our Para Research meetings….long time no see !!
Hope your doing well…remember me ??
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Toby you got a very keen eye for quality cut there bet it came out great! 🙂 Dave Kim does the meat picking out anyway better than I! 🙂 Dave
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