OK - so I’m doing a little BBQing this Sunday (02/15/04) for the Daytona race! Whoo Hoo!! Go # 18!! Anyway- got a couple questions…
There’s going to be apx. 8 people. What I’m planning is to do apx. 3 1/2 - 4 racks of baby back ribs, and about 15 sausages. Getting both of these meats from a great local butcher. I’m going to be using a rub for the baby backs, and thinking of a an injector marinade for the sausages.
I’ve got a Brinkmann Sportsman Charcoal Double-Grill Smoker & Grill. Here’s my questions:
How much charcoal / wood do you use for the fire (I’m using hard wood lump charcoal)?
How long should I smoke these meats for? I’ve heard apx. 4 hrs. for the ribs - I’m using a rib rack, and apx. 2 hrs. for the sausages. What does everyone think? Does this sound about right?