Yea it\'s country ribs again

FlaPoolman

Sorry to bore but this time changed the finish times. Started with 6# country ribs at 200, usually do at 250 or higher but the Egg settled in at 200 so I ran with it. Started at 2:30



At 4;30 took some off for the neighbor and foiled some for the wife and I



after the foil at 5:30 and ready for finish



Wife is eating and left mine on for a bit and added the blues hog (she used Maurices on the side)



6:30 and dad's is done with the blues hog



and the dog's lived happily ever after

Jeffersonian

These look super again, Pat. I'm still trying to find some of these around here.

Beli

That photo with the beans is a winner Pat. The colour & glaze on the ribs is spectacular.....Looking delicious!!!!

JLOCKHART29

Got to be carefull with those. Some of the local stores package them up thick and hide trash meat in there. Looks like yours are great. I love them as they take smoke really well. No better way to run up your replys than to throw in a pup pic eather!!! :laugh:

Beanie-Bean

What was your finishing temp? I usually do 175-180° for those cuts. Was the first batch done that fast at 200*? I know that your neighbors love you, man, and you love spoiling them, too

Take care, Pat!

FlaPoolman

Wife said something about the after color and glaze but think she was talking about the beans.

FlaPoolman

Those were store bought but most of the time I have the butcher at the mom & pop meat market custom cut them. Love my Mutts

FlaPoolman

I didn't check the temps this time Mike but know they had to be close to if not above 180 before I even foiled. I only foiled for fall off the bone. first ones off after 2 hrs. were good but the last ones were best.

FlaPoolman

Have a butcher custom cut them. Those were prepackaged but my butcher will cut 2 pounders with a days notice.

Car Wash Mike

The pics and cooks look better each time Pat.

Mike

Pork Butt Mike

Hey Pat the new puppy looks so cute. Oh yea the cooks look ok also. LOL Have a good one buddy.