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Spare Ribs and the Egg
Basscat
Posts: 803
St. Louis cut spareribs, Dizzy Pig Crossroads, 6 hours at 225-250ish with pecan and peach and the lid closed. Ridiculous! 
A dozen or so years ago I got my Medium 'cause I wanted really good ribs. It hasn't disappointed
A dozen or so years ago I got my Medium 'cause I wanted really good ribs. It hasn't disappointed
Comments
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Nicely done. Look great
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Great cook!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Wowzer!! Looks good enough to eat !!!
I've never used that rub...I'll have to look for it.
Thanks for posting.Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
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