Franklin

: Use salt and a generous amount of black pepper. The pepper builds a thick "bark" and infuses the rendering fat with flavor.

: Use a simple rub of half salt and half pepper. Pat it onto the meat rather than rubbing it in to ensure an even coating that attracts smoke. Cooking : Use an indirect offset smoker at roughly franklin

: Cook the ribs bone-side down. The bone acts as a natural insulator and heat distributor, with the marrow contributing to the overall taste. Heat : Maintain a horizontal smoker at for about 8 hours to fully render the fat. Homemade Sausage : Use salt and a generous amount of black pepper