babybacks tonight

Large Marge

Did these 3-1-1'ish, first pic is after 3hrs around 275 average cook level...foiled next with no liquid:



This pic is after 1hr in foil, and 30 mins indirect on the grate, sauced and then I got fancy and went direct for the final 20-30 mins, turning and crisping up:



These turned out well. I'm not a fan of mushy ribs that have been soaked and steamed. Not dry, but pulled off the bone nicely- went great with this pinot noir (2005 Michel LaFarge):




hope everyone has a great holiday weekend! Marge

"Sparky"

Lookin good Marge,I am cookin the same thing.Should be ready soon Happy eggin

Ike Witt

Ribs on here too, Think i'll serve mine with a nice
72 Carlings Black Label.

Nice lookin cook Marge
allen

Beli

Gosh Marge....just when I thought I was going to retire to read a bit.....now after seeing your nice post i'm hungry!!!!! :woohoo: again...........so the reading will have to wait I suppose.....a matter of priorities....

Clay Q

Beeeeutiful work Marge! That's what I'm gonna be smokin on Monday.

JLOCKHART29

Those are some really great looking pig ribs Marge!! :woohoo: The way the meat pulled back is classic! Enjoy

rj

great looking ribs going to cook babys tomorrow and good rub recpiecs

DynaGreaseball

It don't get much better'n 'at!

Big'un

Nice job Marge. They look good too!

Jeffersonian

You know, I'm a spares guy myself, but pics like this make me think I'm really missing something.

Large Marge

Thanks all, very kind... will have to try spareribs next (though there's a fresh tri tip sitting in the fridge for Sunday dinner)

So bummed - just found out I'll be in NYC over eggtoberfest weekend, really wanted to go this year