I picked up a 6 pounder and had my parents and my mother in law over for supper.

Rubbed it with 3 parts worcestershire to 1 part kikkoman lite soy sauce. Seasoned with SPOG then put on grill. Smoked it at 250 degree for 3 hours then put it over a wood fire in the firebox on the OC Wrangler smoker to sear for a few minutes. Everyone seemed happy.









Thanks for looking.

RNF, nice looking plate! Learn anything from this cook? Direct / Indirect heat while on grill? wrapped at all?

Yum !

local dirt, I did indirect for the 1st 3 hours then moved it onto the grill in the firebox side to do a reverse sear. I did not wrap.

What I learned is that usually I use some kind of commercial rub but this time just salt, pepper, garlic powder and onion powder. I liked this way better.

Thanks, RNF. I'm always looking to hear about somebody else's personal experiences.

Saw a guy do a big 2-rib plate rib last night on some BBQ cooking show while eating dinner last night. Kept it simple, just like yours. 6 1/2 hours. Looked pretty darn good.