NBK
Well-known member
Made some pretty good spare ribs last night. Both rubbed with various products and each mopped with a different glaze.
One rack mopped with Blues Hog Tennessee Red (vinegar base) and the other rack was finished with Beijing sauce (hoisin sauce, dark sesame oil, honey, habanero and Sriracha). The Beijing was very spicy.
The Bull has been a nice tool. I have had it about a year now and could not be happier with it's performance. Coupled with the ThermoWorks Signals and it is a pretty stable pellet smoker.
It didn't suck.
One rack mopped with Blues Hog Tennessee Red (vinegar base) and the other rack was finished with Beijing sauce (hoisin sauce, dark sesame oil, honey, habanero and Sriracha). The Beijing was very spicy.
The Bull has been a nice tool. I have had it about a year now and could not be happier with it's performance. Coupled with the ThermoWorks Signals and it is a pretty stable pellet smoker.
It didn't suck.
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