Ribs for Lunch! Hmmmm

GrillMeister

Yesterday, I went home and slapped on a couple of racks of pork ribs on the egg with hickory chunks, set the E-Temp Pit minder to 225, and then came back to work. When I got home, we had ribs, an improvised version of Mad Max's hash browns and a wonderful tomato salad made from heirloom tomatoes. One rack was rubbed with mustard and dusted with Dizzy Dust and the other was dusted with Ken Stones Gilded Splinters. I was able to get Mrs. GrillMeister to spritz a mixture of Apple Juice & Apple Cider Vineger on the ribs a couple time while smoking. Both racks were a hit with the family.[p]This is the way to have ribs during the week and now I'm going to enjoy the leftovers for lunch today. Hmmmmmm good.

QBabe

GrillMeister,[p]I'm having ribs for lunch too! But, mine were from this weekend's feats. Even if I had a pit minder, I live 25 miles from where I work, so there's no way I could go home and put them on (plus, I don't have a Mrs. GrillMeister to spritz them either, LOL)...[p]Tonia
:~)

GrillMeister

QBabe,[p]You've got a Mr. Hyde though :-)[p]I guess I am fortunate to live 15 minutes from work (when I'm in town). The 4-5 hours to make ribs has alway been a pain if you want them during the week, but this method worked out nicely. On the plus side, Mrs. GrillMeister is interested in cooking on the egg and I've learned to share them (grin) as we all benefit from two cooks in this kitchen.[p]cheers,[p]Ed[p]