More from Joey’s Pit-
http://www.northeastbbq.com
Follow along the live smoke all morning at www.northeastbbq.com
5:30AM Set up the kettle with a aluminum pan filled with water and briquettes set up snake style around the bowl for a low and slow sesh. Lit 12 briquettes inn the chimney and dumped them on the left end of the trail of briquettes which we’re looking to gradually catch and provide steady even heat between 275-300 degrees. using cherry chips and mesquite chunks.
I’m not sure if it’s just our local Stop and Shop market that pre-cuts the racks of beef ribs or if it’s done elsewhere as well. I buy what’s on sale usually and they had 2.4 lbs on sale for $2.24 per lb so I couldn’t pass them up (you can’t see the sale tag in the first picture).
Slathered them up lightly with yellow mustard and applied a generous coating of coarse salt and black…
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Good Morning Gloucester 
Now that is a great deal too – out price is higher due to flight costs…Beef Locally is even more expensive and behind that is trade and export agreements between countries! 🙂 Dave & Kim 🙂 Now thanks to Joey think time to go get something to eat 🙂
A few web sites of interest…
http://www.usmef.org/
http://www.usmef.org/international-markets/south-korea/
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