We love to smoke on the weekends. When I first shared this information with my friends they were really confused as to what type of smoking I was doing! So I clarify, we love to smoke MEAT on the weekends! Because smoking is time consuming we generally don’t smoke on week days unless we have a day off. Adam decided to smoke these lovely St. Louis style ribs with two different rubs. One half had the Charleston Pig Company rub, which we really like. Adam made a rub for the other half with brown sugar, onion salt, and cayenne pepper. We allowed the ribs to sit out to get to room temperature before placing in the smoker. I have a Brinkman charcoal smoker that my parents got me for my birthday a few years ago. Cause that’s what you do in a family of foodies, get each other foodie gifts! Adam used a combination of mesquite and peach woods to smoke these ribs. The ribs were in the smoker for about 4 hours after which Adam wrapped them in foil and let them rest in a cooler.











