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Saturday ribs
theyolksonyou
Posts: 18,459
in Pork
Threw on a couple of racks for tonight. One with straight yellow mustard one with brown spicy just for kicks. Sorry boys, no mayo. 
both with bad Byron's. 
both with bad Byron's. Comments
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They look great... Mayo, no BuenoMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Standing by for the finale.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Rocking along. Man they smell good. IT 150, may bump the to and start the sauce soon.
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Could have cooked a little longer, but we were hungry. Sauced one rack with bone sucking sauce, one half with SBR and one half with Robert Rothschild Farm cherry pomegranate habañero sauce.
I'm a simple man. Meat, beer.
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Can't get much better than meat and beer! Looking good
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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Looks good to me!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Thanks @Brisket_Fanatic @Jeremiah and @blind99 this was my first attempt at ribs. They were good, the cherry pomegranate sauce was different. Will definitely do more ribs soon, but plan for more time. That cherry sauce would be really good as a finish on pork loin.
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Looks like a winner to me my friend =D> Enjoy!!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Fine looking ribs!!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Nice, nothing like ribs. Doing some Monday when my brother gets here.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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