[chassis]

Ribs from last night with the first test with a new smoker.

Pit Boss 4 Pro Series electric vertical smoker. Ribs cooked at 225 deg F using the 3-2-1 method. Very lightly seasoned, because I wanted to focus on learning the equipment and technique. Dry rub was salt, pepper, ground mustard and oregano. Liquid during the foil step was water, a small amount of butter and freshly squeezed lemon juice.

The flavor and texture were great. The pink smoke ring gives me the impression the equipment did what it is supposed to do,
deliver smoke.