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A little late getting these up, but here's my rib cook from Sunday, first ribs with Dizzy Pig, one rack with Dizzy Dust and one with Swamp Venom on top of yellow mustard with the membranes removed. Did the 2-1-2 method this time instead of 2-2-1 at approx. 230-240* grate and they turned out fantastic, very tender with tons of flavor just a hair short of falling off the bone at completion. Am going to probably go with a straight 5-hour cook next time with no foiling and see how it goes.
Both rubs were fantastic and the Swamp Venom did have a little extra kick, but not so much that it was overwhelming for those who don't care for too much heat. I also added some red potatoes with EVOO and Dizzy Dust after the first two hours.
Getting started....Dizzy Pig on the left, Swamp Venom on the right.
Obligatory backyard shot actually from chicken breast cook the night before.
Lightly paint with Sweet Baby Ray's for the last hour.
Done and ready to rest for a bit before being devoured
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer