tried turbo BB ribs for the first time (thanks to Mickey?) so much easier! can't justify going back to low ans slow again!
painted with mustard, followed by light sprinkle of Bad Byron's, paprika, brown sugar, garlic powder, ground pepper. 350F XL indirect, 1.25 hr meat side up, 1.25 hour bone side up, passed bend test after 2nd flip, finish with 50/50 Blue Hogs original and Tennessee Red (courtesy of Weekend Warrior on the other forum).
don't mean to stir the pot, sometimes I feel BGE's ability to hold temp low for extended period is it's worst enemy because it prevented me from thinking outside the lo and slo box :(
also tried umami burger for the first time, topped with swiss cheese, sauteed onion and mushroom ...
also stole my DW's shrimp and pork meatball mix and made burgers ...
43.8333° N, 79.5000° W