Hi everyone ! Been awhile since I have posted, but I have still been "lurking and learning". I kinda like that phrase. I did a couple slab of ribs awhile back that turned out pretty well, so I thought I would give posting pics a try here on the new forum. These were coated with mustard then Dizzy Dust and left in ziplock backs in fridge overnight. I egged them over WG competition blend via the 3-1-1 method. During the final 20 minutes or so, half got a light glazing of Blues Hog sauce. My son prefers his dry, but I do like that Blues Hog. Hope you all enjoy the pics, that is if they work?
Just going on the egg
Plated and ready to eat