best ribs I've cooked

henapple

Not really sure why. Luck? Went 300 for a while, wrapped with honey for a while, then sauced. 1 with Rudy's spice and sauce and one with Head Country and Stubbs. Perfect texture. Not fall off the bone but easy to pull. I didn't use an aluminum pad. Used a pizza pan raised off the ps. Sher-bear did Asian slaw and squash. I grilled squash for the neighbor's meal.

Mickey

I don't want "fall off the bone" and you nailed those.

cazzy

Looks good Tony!! You're a pretty kickass neighbor. My neighbor just calls me to watch his dog.

CarolinaCrazy

Not Luck. You're a master.  

Those look killer.

Do you like Stubbs Sauce? 

Dawnl

Looks awesome, share the recipe for Asian slaw?

cazzy

Dawnl said:

Looks awesome, share the recipe for Asian slaw?

Good luck! I've been waiting for @henapple to give me a dessert recipe since the Super Bowl.

JRWhitee

Those look fantastic, Stubbs is my fave.

SmokeyPitt

Dayum man...they look perfect.  Were those the 99¢ spares??

caliking

Those look good. I'm moving to the 'Boro so I can drink your beer AND eat your food. I'll bring the scotch.

henapple

@CarolinaCrazy‌ . Stubbs is good. I think these came out texture wise because I shortened the foil time. Thanks for the compliments my friends. I'll get the Asian slaw recipe. It compliments pork in an unbelievable way.

NPHuskerFL

@henapple‌ seriously nice pull back action on your spares! And I've totally gotta try doing squash like this on the egg. I've done them many different ways but, not like this yet.

NPHuskerFL

cazzy said:

Dawnl said:

Looks awesome, share the recipe for Asian slaw?

Good luck! I've been waiting for @henapple to give me a dessert recipe since the Super Bowl.

Step 1» take a shower. Step 2» wrap entire body in bacon. Step 3» find a willing participant.
)

Eggcelsior

CarolinaCrazy said:

Not Luck. You're a master-baiter .  

Those look killer.

Do you like Stubbs Sauce? 

Fixed it.

henapple

Step 3 is easy. Skip step 1.

NPHuskerFL

That's the extra salty treatment. )

henapple

I forgot to add I didn't use mustard. I don't think I will again.

SmokeyPitt

henapple said:

I forgot to add I didn't use mustard. I don't think I will again.

I must know...were they the $.99 per lb spares?

TexanOfTheNorth

You probably forgot to let them rest for 3 minutes before consuming them, otherwise, they would have fallen off the bone!  [-X

henapple

SmokeyPitt said:

henapple said:

I forgot to add I didn't use mustard. I don't think I will again.

I must know...were they the $.99 per lb spares?

Yes

saluki2007

I would totally devour those ribs.   :-bd ^:)^

Grillmagic

Oh My those look good, it almost looks like you frenched those rib bones, that didn't sound right... I'll have what your having!

sumoconnell

henapple said:

I forgot to add I didn't use mustard. I don't think I will again.

I agree - I stopped using mustard.  Makes ribs too salty in my book, and I think I get a better bark without it.  I don't put it on butts anymore either.  

GeorgeS

henapple said:

@CarolinaCrazy‌ . Stubbs is good. I think these came out texture wise because I shortened the foil time. Thanks for the compliments my friends. I'll get the Asian slaw recipe. It compliments pork in an unbelievable way.

@SGH‌ I mean @henapple‌ Nice looking ribs my friend!

Judy Mayberry

You know, sometimes it's just the quality of the meat that makes it turn out great no matter what method you use. It's happened to me several times.