Prepare the ribs for the smoker by coating with mustard and rub. Smoke for 2-4 hours.
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From the smoker, we vacuum sealed and froze the ribs in preparation for the big day. The last few batches were served right out of the smoker.
Presentation wise, some ribs were served with the bone in, but most was sliced.
Laura and Shane whipped up tomato soup, macaroni and cheese, and caesar salad. It was a great day and great food. Cheers!