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Another Bachin night

Mattman3969
Mattman3969 Posts: 10,458
in EggHead Forum
After shoveling 12" of snow of the patio to access the eggs it was time for some Country Style Ribs. 

Rubbed with BBBR and on the small with oak for smoke at 275° indirect for 1 1/2hrs then cranked to 450° to finish up. Sauced with Blues Hog for the last 15mins 

Just pulled from the egg 


Decided to have Black Eyed Peas with some hot sauce as a side 


And as much as I know some folks hate forks and bitten into food I still have to show this.  I thought the smoke ring was good for only being on the egg for under 2hrs 


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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • SGH
    SGH Posts: 28,988
    Country style ribs are one of my very favorites. Brother the ribs look spot on and the pics look spectacular. Solid all the way around :clap: 

    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. 

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  • Mattman3969
    Mattman3969 Posts: 10,458
    @sgh - thank you sir.  It was you that taught me cuts like this can handle the higher heat as long as you pay attention to them.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Love them ribs. Wish the in laws would cook like we do. They like to cook them. REALLY COOK THEM. yours look great. 
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  • DMW
    DMW Posts: 13,836
    Those look great, I've passed up country style ribs at the store. Will need to correct that soon.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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